Ground meat also be cooked in a sauce to make chilli con carne. "Keema" or "qeema" is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton, or other meats with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, green peas and spices. "Keema" can be grilled on a skewer, and called "seekh" kebab, or used as a filling for samosas or naan. The word ultimately comes from the Turkic word "qıyma" meaning 'minced meat', and is thus related to the Persian "gheimeh", the Turkish "kıyma", and the Greek κιμάς.
Kedjenou is placed under hot coals. In Côte d'Ivoire the dish is traditionally served with Attiéké, a side dish made with grated cassava. 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. It is a traditional and popular dish of the cuisine of Côte d'Ivoire. Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes