Kedjenou

Kedjenou is traditionally cooked in a "canari," which is a local terra-cotta pot used widely in Côte d'Ivoire. The pot is sealed tightly, allowing the chicken and vegetables to slow-cook in their own steam over low heat.

No, authentic Kedjenou is cooked with minimal to no added liquid because the pot is sealed completely. The juices from the chicken and the chopped vegetables create enough steam to braise the meat perfectly without drying it out.

Kedjenou is a traditional slow-cooked stew that originated among the Baoulé people of Côte d'Ivoire. It remains one of the most popular and widely consumed poultry dishes throughout the Ivory Coast today.

The chicken is typically cut into smaller, bone-in pieces and rubbed with a mixture of spices, crushed ginger, garlic, and onions. It is then placed directly into the canari with eggplant, okra, and tomatoes to simmer until tender.