Kedjenou

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Kedjenou
Kedjenou with rice 1.jpg
Kedjenou
Place of origin
Côte d'Ivoire
Region or state
West Africa
Main ingredients
Chicken or Guinea hen, vegetables
Cookbook:Kedjenou  Kedjenou
A Kedjenou variant, prepared with escargot, okra and puff pastry

Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet)[1] 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.[2] It is a traditional and popular cuisine of Côte d'Ivoire.[3]

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.[2] Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals.[4] In Côte d'Ivoire the dish is traditionally served with Attiéké,[2] a side dish made with grated cassava.[5]

See also[edit]

References[edit]

  1. ^ (French) Auzias, Dominique; (et al.) (2008). Côte d'Ivoire. Petit Futé. p. 116. ISBN 2746924080. Retrieved October 2012. 
  2. ^ a b c Harris, Jessica B. (1998). The Africa Cookbook. Simon and Schuster. p. 237. Retrieved October 2012. 
  3. ^ Jacob; (et al.), Jeanne (2007). The World Cookbook for Students, Volume 1. Greenwood Publishing Group. p. 8. ISBN 0313334552. Retrieved October 2012. 
  4. ^ Sheehan, Patricia; Ong, Jacqueline (2010). Côte D'Ivoire. Marshall Cavendish. p. 130. ISBN 0761448543. Retrieved October 2012. 
  5. ^ (Staff) (2002). Cote D'Ivoire Investment and Business Guide. USA International Business Publications. p. 60. ISBN 073974044X. Retrieved October 2012. 

Further reading[edit]