Slow-simmered stews with various ingredients are another common food staple in Ivory Coast. ''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 tenderizes the chicken. It is usually cooked in a pottery jar called a canary, over a slow fire, or cooked in an oven. ''Bangui'' is a local palm wine.