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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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