Ivorian cuisine is one of the most diverse in West Africa. At the crossroads of the Akan, Krou, Mande and Voltaic cultures, it stands out for its aromatic richness and the omnipresence of cassava. For the Ivorian diaspora in France and Europe, here are the must-try dishes that define the country's culinary identity.
1. Attiéké: cassava semolina
Attiéké is the quintessential Ivorian icon. A fermented cassava couscous, it accompanies grilled fish or braised chicken. See the attiéké with fish recipe.
2. Kedjenou: chicken in a pot
Kedjenou is chicken smothered in a traditional pot. See the kedjenou recipe.
3. Alloco: fried plantain
A national snack, alloco is served with spicy sauce or chicken. See the Ivorian alloco recipe.
4. Garba: the king of street food
Fried tuna + attiéké + chilli, garba is the popular Ivorian fast meal across Abidjan.
5. Sauce Graine: palm nut
A thick sauce made with red palm nut, served with foutou or rice.
6. Foutou Banane: plantain paste
Foutou made from green plantain or yam is the traditional side. See the green plantain foutou recipe.
7. Placali: fermented cassava paste
An Ivorian speciality with okra or dried sauce. See the placali recipe.
8. Sauce Djoumblé: okra sauce
A coastal speciality, a slimy green okra sauce, served with foutou.
9. Tchapalo: millet beer
A traditional drink made from fermented millet, tchapalo is served in a calabash at celebrations.
10. Bissap and Gnamakoudji: the drinks
Gnamakoudji (fresh ginger juice) and bissap refresh the hot Ivorian days.
Key takeaways
- Cassava and plantain are the foundations of Ivorian cuisine
- MARGUERITE attiéké is available on nkosiagro.com
- For the independence celebration (7 August), think of foutou and kedjenou
Conclusion
Ivorian cuisine is a journey in itself, between foutou, attiéké and spicy sauces. Find all the essential ingredients (attiéké, cassava, palm oil, spices) in the NKOSI flours and starches collection, delivered throughout France and French-speaking Europe.
Frequently asked questions
What is the Ivorian national dish?
Attiéké with fish is considered the national dish, followed by chicken kedjenou.
Where to find attiéké in France?
On nkosiagro.com: dry attiéké MARGUERITE, with fast delivery.
How do you tell attiéké and couscous apart?
Attiéké is made from fermented cassava, couscous from wheat semolina. See our attiéké vs couscous comparison.
