Chicken is the most common way to prepare kedjenou, but you can make this recipe with beef, lamb, goat, fish, and seafood. Feel free to experiment with the vegetables; I use tomatoes, onion, bell pepper, and eggplant; carrots, green onions, potatoes, and okra also work well in the stew. Ivorian food is known for being SPICY! Feel free to add habaneros or a traditional scotch bonnet for more heat.