Question: What bird of the family Numididae is used to make the Côte d'Ivoire cuisine Kedjenou?
Sentence (from "Kedjenou"): Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed "canari" (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables.
Relevant evidence: Yes