Category:Ivoirian Cuisine

The traditional cuisine is Cote d’Ivoire is based on grains, tubers, chicken, fish, seafood, fresh fruits and vegetables and flavored spices. There are small, open air traditional restaurants in Ivory Coast called “Maquis” where people are serving typical Ivorian dishes, such as the braised chicken and fish with onions, tomatoes and spices, served with “Attiéké” or with “Kedjenou”. The grated cassava, called “Attiéké” is a very popular side dish. “Kedjenou” is a chicken dish prepared with fresh vegetables and cream sauce. The Ivorian “Aloco” is a delicious snack made of bananas, palm oil, steamed onions, chili and is usually served with grilled fish. “Bangui” is a popular palm wine. Fresh fruits such as mangos, mandarins, pomegranates, sour sops, passion fruit or coconuts are the main ingredients in preparing delicious light desserts, but can be served also as an aperitif. For example a green mango cut into cubes or small slices with some salt on it or a coconut cooked in the oven are delicious Ivorian snacks. Plain or sugared peanuts are nibbled before the main meals of the day. The Ivory Coast is the largest producer of cocoa beans from all over the world. Bananas are served in the Ivorian style plain or with a palm seeds sauce. The cassava and the plantains are very important elements of the Ivory Coast diet. The Ivorian “Aitiu” paste is made of corn and is the main ingredient in preparing corn balls. The peanuts are essential ingredients for several Ivorian Coast dishes, soups and first courses usually.