Kedjenou facts for kids
| Place of origin | Côte d'Ivoire |
|---|---|
| Region or state | West Africa |
| Main ingredients | Chicken or Guinea hen, vegetables |
Kedjenou is a yummy and spicy stew from Côte d'Ivoire, a country in West Africa. People also call it Kedjenou poulet or Kedjenou de Poulet. It is cooked slowly in a special sealed pot called a canari, which is made of clay. This pot is placed over a fire or hot coals. The main ingredients are usually chicken or guinea hen and lots of fresh vegetables.
What Makes Kedjenou Special?
Kedjenou is a very popular and traditional dish in Côte d'Ivoire. What makes it special is how it's cooked. The pot is sealed tightly, which means the meat and vegetables cook in their own juices. This makes the meat super tender and helps all the flavors mix together really well.
How is it Made?
The way Kedjenou is prepared can be a little different depending on who is cooking it.
- Sometimes, very little or no extra water is added. This lets the meat cook slowly in its own natural juices, making it very soft and full of flavor.
- Another way to cook it is by wrapping the ingredients in a sealed banana leaf. This bundle is then placed under hot coals to cook. This method also helps to keep all the delicious flavors locked inside.
Serving Kedjenou
In Côte d'Ivoire, Kedjenou is usually served with a side dish called Attiéké. Attiéké is made from grated cassava, which is a root vegetable. It's a bit like couscous and is a common food in West Africa. Together, Kedjenou and Attiéké make a complete and tasty meal that many people enjoy.
