Sealed-Pot · Fresh Catch
Kédjénou de Poisson
Photo: Liliane.logbo / Wikimedia Commons · CC BY-SA 4.0
San-Pédro handles a large share of Ivory Coast's tuna catch, which is why this sealed-pot kedjenou swaps in the day's fresh fish for the chicken more commonly used inland.
Fresh fish is sealed into a canari clay pot with tomatoes, onions, chili and a splash of oil, then cooked gently over low coals so it steams in its own juices rather than frying or boiling. It's the coastal cousin of the country's famous chicken kedjenou.
Why it's made this way: As Ivory Coast's leading fishing port, San-Pédro naturally adapted the classic Baoulé sealed-pot cooking method to its most abundant local ingredient: the morning's catch.
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