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Kedjenou de Poulet (Ivorian Slow-Cooked Chicken Stew)
Succulent chicken braised in sealed earthenware with aromatics, yielding a concentrated, golden natural broth.
The story
Originating from the Baoulé people of central Côte d'Ivoire, Kedjenou is traditionally cooked in a sealed clay pot called a canari over hot embers. The vessel is shaken vigorously without opening to prevent burning and to let the chicken stew entirely in its own rendered juices. It is ubiquitous across Ivorian maquis eateries, typically accompanied by attiéké (fermented cassava couscous).
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