 A Kedjenou variant, prepared with escargot, okra and puff pastry | |
| Place of origin | Côte d'Ivoire |
|---|---|
| Region or state | West Africa |
| Main ingredients | Chicken or Guinea hen, vegetables |
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire.
Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients. Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals. In Côte d'Ivoire, the dish is traditionally served with Attiéké, a side dish made with grated cassava.
See also
- Ivorian cuisine - the cuisine of Côte d'Ivoire
- List of African dishes
- List of stews
Food portal
References
- Auzias, Dominique; Labourdette, Jean-Paul (2008). Côte d'Ivoire (in French). Petit Futé. p. 116. ISBN 978-2746924086. Retrieved 15 October 2012.
- ^ Harris, Jessica B. (1998). "Kedjenou". The Africa Cookbook. Simon & Schuster. p. 237. Retrieved 15 October 2012.
- Jacob, Jeanne; Ashkenazi, Michael (2007). The World Cookbook for Students. Volume 1, Afghaninstan to Cook Islands. Greenwood Publishing Group. p. 8. ISBN 978-0313334559. Retrieved 15 October 2012.
- Sheehan, Patricia; Ong, Jacqueline (2010). Côte D'Ivoire. Marshall Cavendish. p. 130. ISBN 978-0761448549. Retrieved 15 October 2012.
Further reading
- "The National Culinary Review". American Culinary Federation. 1992. Retrieved October 14, 2012.
- "Global Rhythm". Volume 14, Issues 3-12. World Marketing Incorporated. 2005. Retrieved October 14, 2012.