Attiéké, the cassava couscous that conquered West Africa
Producers in the south are seeking a protected geographical indication.
Gastronomy
Gastronomy
Blissi Tébil(Roasted plantain with peanuts)
Gastronomy in Côte d'Ivoire is as varied as it is original. The local people have no shortage of ingenuity when it comes to adding value to a dish that at first glance would have interested no one. Such is the case with bananas cooked over embers, accompanied by roasted peanut seeds: “blissi tébil”....
Gastronomy
Potato leaf sauce
Potato leaf sauce is a traditional and flavorful dish commonly enjoyed in various West African cuisines. This hearty sauce is made using the tender leaves of the sweet potato plant, which are rich in nutrients and impart a unique, earthy flavor to the dish. The sauce is typically cooked with a varie...
Gastronomy
Peanut sauce
Peanut sauce, known as "sauce arachide" in French, is a rich and flavorful sauce commonly used in West African cuisine, particularly in Côte d'Ivoire.Peanut sauce has a rich, creamy texture and a distinctive nutty flavor, balanced by the acidity of the tomatoes and the savory depth of the aromatics...
Gastronomy
Akpessi
Akpessi is a traditional dish from the Ivory Coast also known as African eggplant. It is made with yam or plantain, crumbled herring, and red oil. Villagers usually serve this dish at breakfast or lunch. This tasty porridge is perfect as an appetizer or for a meatless meal.
Gastronomy
Fish in Clear Sauce
In some regions of Côte d’Ivoire, fish in a clear sauce is eaten to celebrate an important event. The clear sauce is mainly made with a key African spice: akpi, an almond from a rainforest fruit tree. And guess what? It is said to have aphrodisiac properties. whether it does or not, it certainly add...
Gastronomy
N’tro Sauce
N'Tro sauce is highly prized by the Ebrié people. It is made with a mixture of several typical Ivorian ingredients, namely: fresh okra, djoumblé (dried okra), Kplala, and Gnangnan eggplant.
Gastronomy
Gnangnan Sauce
Gnangnan sauce is an alternative to aubergine sauce, also called clear sauce. According to African tradition, Gnangnan sauce has therapeutic value and is thought to be ideal when suffering from malaria. It is made with small African eggplants, though there are diverse and varied versions. Gnangnan s...
Gastronomy
Eggplant Sauce (Aubergine Sauce)
Eggplant sauce, also known as aubergine sauce, is a flavorful and versatile condiment commonly used in various cuisines around the world. This sauce typically features eggplants as the primary ingredient, combined with a medley of aromatic vegetables, herbs, and spices to create a rich and savory di...
Gastronomy
Djoumblé
Djoumblé is dried okra. It is also an Ivorian dish from the Baoule people, who live in the center of the country. Both fresh and dried okra can be used in various recipes, known respectively as N’Tro sauce or seed sauce. This sauce can be accompanied by Foutou banana or yam, rice, or placali.
Gastronomy
Gouagouassou
Originally from Ghana, the Baoulés (Ba Ou Li), which means "the child is dead", are a people of the Ivory Coast who live mainly in the center of the country, in and around the cities of Bouaké and Yamoussoukro.Part of the Akan group, the Baoule represent around 23% of the Ivorian population, making...
Gastronomy
Kplé Ba
A typical sauce from the west of the Ivory Coast is kplé! Kplé baha (long sauce with pounded cassava) is a dish made from Irvingia gabonensis seeds. It is traditionally accompanied by cassava Foutou. But there are variants of kplè with ripe banana Foutou and with rice. Beans from the pods of large w...
Gastronomy
Biékosseu
Biékosseu means chili sauce and is a recipe from the Akan world, a typical Attié dish. In villages, only red chili is used, and it is eaten with Foutou accompanied by dry Mangni fish or snails. The recipe has evolved and is now often made with eggplant when it is called N’Sêsseu. When Ivorians eat i...