Kedjenou

Kedjenou is a traditional dish from Côte d'Ivoire, also known as the Ivory Coast. It is a slow-cooked stew, typically made with chicken and vegetables, and is one of the most popular dishes in Ivorian cuisine.

History

The origins of Kedjenou can be traced back to the Baoulé people, one of the largest ethnic groups in Côte d'Ivoire. The dish is traditionally cooked in a canari, a type of earthenware pot used in West African cooking. The name "Kedjenou" comes from the Baoulé word for this cooking method, which involves shaking the pot to mix the ingredients without opening the lid.

Preparation

The main ingredients in Kedjenou are chicken, eggplant, okra, tomatoes, and onions. The chicken is marinated in a mixture of spices, including garlic, ginger, and chili peppers, before being added to the pot with the vegetables. The pot is then sealed with banana leaves and cooked over a low heat for several hours. The slow cooking process allows the flavors to meld together, resulting in a rich and flavorful stew.

Serving

Kedjenou is typically served with attieke, a side dish made from cassava that is similar to couscous. The stew is often eaten with the hands, using pieces of attieke to scoop up the chicken and vegetables. In some regions, Kedjenou is also served with fufu, a staple food in many African countries that is made from boiled and pounded starchy vegetables.

Cultural Significance

Kedjenou is more than just a dish in Ivorian culture; it is a symbol of the country's rich culinary heritage. The dish is often prepared for special occasions and is a staple at traditional Ivorian weddings and festivals. It is also a common dish in everyday Ivorian meals, reflecting the country's agricultural abundance and the importance of communal eating in Ivorian society.

See Also

• Cuisine of Côte d'Ivoire
• African cuisine
• List of stews

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