This slow-cooked stew traditionally made with chicken (in fact, it´s sometimes called kedjenou poulet) is prepared in a sealed pot, with tomatoes, onions, chilies, ginger, and herbs creating an intensely flavorful dish as the meat steams in its own juices. It´s commonly served with rice or attiéké (grains of fermented cassava).
Read more in my post The Cuisine of Ivory Coast - and 5 of its most Emblematic Dishes.
Comments