{{short description|Spicy chicken stew from West Africa}} {{Infobox prepared food | name = Kedjenou | image = Kedjenou - 01.jpg | image_size = | caption = A Kedjenou variant, prepared with escargot, okra and puff pastry | alternate_name = | country = Côte d'Ivoire | region = West Africa | creator = | course = | served = | main_ingredient = Chicken or Guinea hen, vegetables | variations = | calories = | other = }}

'''Kedjenou''' (also known as '''Kedjenou poulet''' and '''Kedjenou de Poulet''')<ref>{{cite book |title=Côte d'Ivoire |last1=Auzias |first1= Dominique |last2=Labourdette |first2=Jean-Paul |year=2008 |publisher=Petit Futé |isbn=978-2746924086 |page=116 |url=https://books.google.com/books?id=5NzS8G8OQwgC&q=Kedjenou+poulet&pg=PA116 |access-date=15 October 2012|language=fr}}</ref> 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.<ref name="AfricaCookbook">{{cite book |title=The Africa Cookbook |last=Harris |first=Jessica B. |year=1998 |publisher=Simon & Schuster |page=[https://archive.org/details/africacookbookta0000harr/page/237 237] |url=https://archive.org/details/africacookbookta0000harr |url-access=registration |chapter=Kedjenou |access-date=15 October 2012}}</ref> It is a traditional and popular dish of the cuisine of Côte d'Ivoire.<ref>{{cite book|title=The World Cookbook for Students. Volume 1, Afghaninstan to Cook Islands|last1=Jacob|first1=Jeanne|last2=Ashkenazi|first2=Michael|year=2007|publisher=Greenwood Publishing Group|isbn=978-0313334559|page=8|url=https://books.google.com/books?id=LohMBqO3nBYC&q=Kedjenou&pg=RA1-PA8|access-date=15 October 2012}}</ref>

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.<ref name="AfricaCookbook"/> Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals.<ref>{{cite book |title=Côte D'Ivoire |last=Sheehan |first=Patricia|author2=Ong, Jacqueline |year=2010 |publisher=Marshall Cavendish |isbn=978-0761448549 |page=130 |url=https://books.google.com/books?id=2GfaBqNFRBUC&q=Kedjenou&pg=PA129 |access-date=15 October 2012}}</ref> In Côte d'Ivoire, the dish is traditionally served with Attiéké,<ref name="AfricaCookbook"/> a side dish made with grated cassava.{{citation needed|date=October 2015}}

==See also== * Ivorian cuisine - the cuisine of Côte d'Ivoire * List of African dishes * List of stews * {{portal-inline|Food}}

==References== {{reflist}}

==Further reading== * {{cite web | url=https://books.google.com/books?id=LjUsAQAAMAAJ&q=Kedjenou | title=The National Culinary Review | publisher=American Culinary Federation | date=1992 | access-date=October 14, 2012}} * {{cite web | url=https://books.google.com/books?id=qLA4AQAAIAAJ&q=Kedjenou | title=Global Rhythm | publisher=World Marketing Incorporated | work=Volume 14, Issues 3-12 | date=2005 | access-date=October 14, 2012}}

{{Chicken dishes|state=collapsed}}

Category:Meat stews Category:Ivorian cuisine Category:Chicken dishes Category:Chili pepper dishes