A FOOD TRADITION

Kru cuisine

Kru cuisine refers to foodways of southwestern Côte d’Ivoire and neighboring Liberia, especially communities associated with the Kru cultural zone. It draws on cassava, plantain, rice, yams, palm oil, peppers, okra, leafy greens, river fish, coastal seafood and smoked ingredients. Cassava may be fermented, grated or turned into a dough, while fish and meat are commonly smoked, grilled or simmered in robust sauces. Placali with a spicy sauce, fish or meat kedjenou, and rice served with palm-nut or okra sauce illustrate the pattern. Local variations among Bété, Wê and related communities are substantial, so this label should remain deliberately broad.

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