The name 'kedjenou' comes from the Baoulé language and means something close to 'shake gently'. That is a key part of the recipe: instead of stirring the pot with a spoon, the cook shakes the sealed canari gently every few minutes to mix the ingredients without letting the steam escape. The sealed pot creates its own little cooking atmosphere inside.
The dish is associated with celebrations and family gatherings. Cooking it takes patience - a proper kedjenou might take two or three hours over a slow fire. The reward is chicken so tender it falls off the bone, bathed in a rich, fragrant sauce of tomatoes, peppers, and spices.
Kedjenou is most often served with attiéké, a couscous-like side dish made from fermented cassava. The fluffy attiéké soaks up the sauce perfectly. Some families serve it with rice or foutou banane (pounded plantain) instead, depending on the region and tradition.