Ivory Coast
4 topics — topics in this category.
Attiéké
The couscous of cassava: attiéké is a fluffy, slightly tangy fermented cassava couscous, served with grilled fish, onions and tomatoes — Côte d'Ivoire's national plate. Ingredients: cassava (fermented, pressed and granul…
Kedjenou
The slow clay-pot chicken: chicken and vegetables sealed in a canari pot with tomatoes, onions and chiles — no water added; the chicken cooks in its own juices. Ingredients: chicken, tomatoes, onions, eggplant, okra, chi…
Alloco
Abidjan's golden plantain: ripe plantains fried in palm or vegetable oil until caramelised, eaten with grilled fish, eggs or a spicy onion sauce — alloco is street food royalty. Ingredients: ripe plantains, oil, salt; sa…
Sauce Claire (Snail Sauce)
The peppery snail-and-beef sauce of the maquis: a rich tomato-based sauce with escargots (the giant African snails of the forest zone) and smoked fish, served with foutou or rice. Ingredients: snails, beef, smoked fish,…
World Cuisines
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