Originating from the Ivory Coast, kedjenou is a traditional chicken stew prepared with chicken pieces, eggplants, tomatoes, okra, onions, chili peppers, ginger, thyme, garlic, and chicken broth. The ingredients are placed in a sealed clay pot called canari, which is then placed over hot coals.

The pot is periodically shaken to keep the ingredients from sticking to the pot. Due to the fact that poultry is not so tender in the area, the stew is cooked for a long time. When done, kedjenou is typically served with attiéké (a starchy side dish) or white rice on the side.