People in Ivory Coast call it kedjenou poulet or kedjenou de poulet.
The popular Ivorian dish is a traditional chicken stew prepared with chicken pieces, tomatoes, okra, onions, chili peppers, eggplants, ginger, chicken broth, thyme, and garlic.
The spicy stew is slow-cooked in a sealed clay pot known as canari, which is then placed over a fire or hot coals.
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Kedjenou, when ready, is typically served with attieke (flaked cassava) or white rice.
Here’s a simple and quick way to prepare the national dish, right at the comfort of your home:
