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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

25–28 of 28

Sauce gombo

A Côte d’Ivoire okra sauce cooked until thick with aromatics, oil, and often fish or meat.

Sauce graine

A traditional Ivorian palm-fruit sauce simmered with aromatics and commonly prepared with meat or fish.

Tchintchin

Tchintchin is a sweet, firm West African fried-dough snack made from wheat flour with sugar, fat, and commonly egg or milk, then cut into small pieces and fried.

Toh

Toh is a dense cooked staple dough made from a cereal or tuber starch, especially maize, millet, sorghum, or cassava, and served with a savory sauce or soup.

Recorded associations · Not a complete inventory

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