|Place of origin||Côte d'Ivoire|
|Region or state||West Africa|
|Main ingredients||Chicken or Guinea hen, vegetables|
|Cookbook: Kedjenou Media: Kedjenou|
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 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.
- Auzias, Dominique; (et al.) (2008). Côte d'Ivoire (in French). Petit Futé. p. 116. ISBN 2746924080. Retrieved 15 October 2012.
- Harris, Jessica B. (1998). The Africa Cookbook. Simon & Schuster. p. 237. Retrieved 15 October 2012.
- Jacob; (et al.), Jeanne (2007). The World Cookbook for Students, Volume 1. Greenwood Publishing Group. p. 8. ISBN 0313334552. Retrieved 15 October 2012.
- Sheehan, Patricia; Ong, Jacqueline (2010). Côte D'Ivoire. Marshall Cavendish. p. 130. ISBN 0761448543. Retrieved 15 October 2012.