A FOOD TRADITION

Mande cuisine

Mande cuisine in northern and northwestern Côte d’Ivoire is connected to broader Manding and Dyula trading communities across West Africa. Common staples include rice, millet, sorghum, maize, fonio, cassava, groundnuts, okra, onions, dried fish and grilled or stewed meat. Sauces are frequently thickened with groundnuts or leaves, and grains may be steamed, boiled or formed into dough. Mafé-style groundnut stew, rice gras, and tô with an okra or leafy sauce are recognizable examples, while market and caravan networks have encouraged considerable exchange of ingredients and techniques. The tradition is therefore regional and shared, not an exclusive national origin.

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