Central Classic · Baoulé Signature
Kedjenou de Poulet
Photo: Zak Le Messager / Wikimedia Commons · CC BY-SA 4.0
The dish is named after the Baoulé word for 'to shake' — cooks jostle the sealed clay pot instead of stirring it, since lifting the lid would let the trapped steam that cooks the meat escape.
Chicken or guinea fowl is sealed with tomatoes, onions, chili, ginger and eggplant into a canari clay pot and cooked slowly over low coals with little or no added water, so the meat stews in its own juices. It's traditionally served with attiéké or rice.
Why it's made this way: Kedjenou originates with the Baoulé people of central Ivory Coast, and the sealed-pot method — meant to concentrate flavor and keep the meat moist without fat — has made it the country's best-known slow-cooked dish.
More from Ivory Coast
Part of World of Street Food — 3443 dishes from 118 countries.
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