A FOOD TRADITION

Atchan cuisine

Atchan cuisine is associated with the lagoon communities around Abidjan and the Ébrié lagoon, where fishing, canoe commerce and forest agriculture have shaped foodways. Cassava, plantain, rice, maize, palm oil, smoked fish, fresh lagoon fish, shellfish and spicy peppers are central ingredients. Fish may be grilled, smoked or cooked in palm-based and vegetable sauces, while cassava is fermented into attiéké or prepared as a firm accompaniment. Attiéké with grilled lagoon fish, grilled fish with pepper sauce, and cassava-based dishes served with palm-nut sauce are representative examples. The tradition overlaps with neighboring Akan and other coastal cuisines rather than forming an isolated system.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.