Kedjenou

Kedjenou is a cherished spicy stew from Côte d'Ivoire traditionally slow-cooked in a sealed clay pot known as a "canari" over a fire or hot coals. This dish typically features chicken or guinea fowl combined with a variety of vegetables. One of the distinctive aspects of Kedjenou is that it often requires little to no added liquid; instead, the meat cooks in its own juices, resulting in incredibly tender and flavorful bites.

There are various ways to prepare Kedjenou. Some cooks wrap the ingredients in banana leaves and cook them under hot coals, imparting an extra layer of flavor. In Côte d'Ivoire, this hearty stew is usually served with Attiéké, a side dish made from grated cassava that perfectly complements the rich flavors of the stew.

Kedjenou is more than just a meal; it's an integral part of Ivorian culinary tradition. Whether enjoyed at a family gathering or a special occasion, it is a dish that brings people together with its comforting and robust flavors.