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In page Ivory Coast:
"Slow-simmered stews with various ingredients are another common food staple.[1] Kedjenou is a dish consisting of chicken and vegetables slow-cooked in a sealed pot with little or no added liquid, which concentrates the flavors of the chicken and vegetables and tenderises the chicken.[1] It is usually cooked in a pottery jar called a canary, over a slow fire, or cooked in an oven.[1] Bangui is a local palm wine.[citation needed]
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