A FOOD TRADITION
Ivorian Cuisine
A diverse West African cooking tradition centered on cassava, plantains, rice, maize, yams, grilled foods, and richly seasoned sauces.
Dishes linked to this cuisine
13–24 of 28
Kabato
Kabato is a firm Côte d’Ivoire staple made by cooking cassava flour with water until it forms a dense dough, typically served alongside a savory sauce.
Kan kan mi
Kan kan mi is an Ivorian rice dish served with a savory peanut sauce commonly flavored with tomato, onion, and chili.
Kedjenou
Kedjenou is a Côte d’Ivoire chicken stew slowly cooked with onion, tomato, garlic, ginger, and chilli in a covered pot.
Kokodé
Kokodé is an Ivorian fish stew prepared with fish, tomato, onion, coconut milk, lemon, and chili.
N'zassa
N'zassa is a Côte d’Ivoire mixed-vegetable stew built from tomato, onion, eggplant, and pepper, commonly prepared with fish and sometimes another meat or poultry protein.
Placali
Placali is a smooth, fermented cassava dough traditionally cooked and served as a starchy accompaniment to sauces.
Poisson Braisé
A whole or portioned fish is seasoned and braised or grilled over heat, typically with aromatics and oil until browned and tender.
Riz gras
Riz gras is a savory West African one-pot rice dish cooked with tomato, onion, oil, vegetables, and commonly meat or broth.
Sauce arachide
A savoury Ivorian peanut sauce made with ground peanuts, tomato, aromatics, and commonly meat or fish.
Sauce aubergine
A Côte d’Ivoire eggplant sauce stewed with aromatics and oil and commonly prepared with fish or meat.
Sauce claire
A light Côte d’Ivoire stew or sauce typically prepared with beef, eggplant, onion, garlic, vegetable oil, and aromatic seasonings, with fish used in some versions.
Sauce Feuille
A Guinean leafy-vegetable sauce prepared from pounded leaves with a savory protein and often peanut paste.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.