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
1–12 of 28
Abodjama
Abodjama is a coarse-grained fermented cassava couscous preparation associated with Côte d’Ivoire and commonly eaten with fish and vegetable accompaniments.
Akpessi
Akpessi is an Ivorian dish of boiled plantain accompanied by a cooked eggplant, tomato, onion, and chilli sauce, often served with fish.
Alloco
Alloco is a Côte d’Ivoire dish of ripe plantain slices fried in vegetable oil and commonly served hot as a snack or side.
Attiéké
Attiéké is a steamed, fermented cassava couscous from Côte d’Ivoire, typically served with fish and fresh vegetable accompaniments.
Biékosseu
A Côte d’Ivoire fish stew featuring eggplant, tomato, onion, garlic, and fresh chilli cooked into a richly seasoned sauce.
Djoumgblé
A Côte d’Ivoire sauce built around dried okra and commonly cooked with beef, dried fish stock, onion, garlic, chile, and oil.
Foutou banane
Foutou banane is a soft Ivorian staple made by pounding cooked plantain into a smooth mound, usually served alongside a sauce.
Foutou igname
Foutou igname is a soft Ivorian staple made by pounding cooked yam into a smooth mound, usually served alongside a sauce.
Foutou manioc
Foutou manioc is a smooth, firm West African staple made by boiling and pounding cassava into a cohesive dough, usually served with a sauce or soup.
Garba
Garba is an Ivorian street-food dish of attiéké served with fried tuna, onion, chili, and vegetable oil.
Gbofloto
Gbofloto is an Ivorian fried dough snack made from wheat flour, sugar, yeast, water, and vegetable oil.
Grilled Chicken
Chicken is seasoned with aromatics, chilli, and salt, lightly oiled, and grilled until browned and cooked through.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.