Sealed-Pot · Fresh Catch
Kédjénou de Poisson
Photo: Liliane.logbo / Wikimedia Commons · CC BY-SA 4.0
The sealed canari works as well for fish as for chicken, because the fish steams in the vegetables' juices and stays whole instead of breaking up as it would in a boiling sauce.
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 a coastal port town with a busy artisanal fishing fleet, San-Pédro adapted the classic Baoulé sealed-pot cooking method to its most abundant local ingredient: the morning's catch.
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