Kédjénou
A Kédjénou is a ragout made from game or chicken meat from West Africa , particularly from the Ivory Coast . It is a typical dish of the local farm workers and hunters.
According to tradition, it is prepared in a clay vessel called canari that is placed on a wood fire. The meat is cut into pieces and cooked in a closed saucepan with onions and chopped tomatoes . It is seasoned with salt , grated fresh ginger and aromatic leaves. There are numerous variations, for example with eggplant or palm wine . Urban and European-influenced variants include allspice , red wine , vinegar , stock cubes , shallots or herbs from Provence .
literature
- Monique Biarnès, La cuisine ivoirienne , Société africaine d'Edition, Dakar, 1974