DISH RESEARCH · Side dish
Kabato
Kabato is a firm Côte d’Ivoire staple made by cooking cassava flour with water until it forms a dense dough, typically served alongside a savory sauce.
About Kabato
Kabato is a firm Côte d’Ivoire staple made by cooking cassava flour with water until it forms a dense dough, typically served alongside a savory sauce.
Ingredients in Kabato
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cassava flourbase
- Waterother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.