Côte d'Ivoire
Côte d'Ivoire, also known as Ivory Coast, boasts a rich and diverse culinary tradition that reflects its vibrant culture and regional diversity. The cuisine of Côte d'Ivoire is characterized by its use of fresh and locally sourced ingredients, with bold flavors coming from a variety of spices and herbs. A staple in Ivorian cuisine is rice, which is often served with a variety of sauces and stews. One of the most popular dishes is "attieke," a side dish made from fermented cassava that resembles couscous in texture. Attieke is typically served with grilled fish or chicken, accompanied by a spicy tomato and onion sauce. Another beloved dish is "foutou," a thick paste made from pounded plantains or yams, usually served with rich and flavorful stews such as "sauce arachide," a peanut-based sauce, or "sauce gombo," an okra-based stew. Seafood is abundant along the coast and is a significant part of the local diet. Grilled fish, prawns, and crab are commonly prepared with a variety of marinades and sauces that highlight the region's affinity for spicy and tangy flavors. Inland, meats such as chicken, beef, and goat are more prevalent. These meats are often grilled or stewed, with "kebabs" or "brochettes" being a popular street food. Vegetables and legumes also play a crucial role in Ivorian cuisine. Leafy greens like spinach and kale are commonly used in stews and sauces, while beans and lentils are often prepared in savory dishes. One notable dish is "kédjénou," a slow-cooked stew typically made with chicken or guinea fowl, vegetables, and sometimes okra, cooked in a sealed pot to retain all its flavors. The use of spices and seasonings is a hallmark of Ivorian cooking. Commonly used spices include ginger, garlic, and chili peppers, which add heat and depth to many dishes. "Maggie" cubes, a type of bouillon, are also frequently used to enhance the flavor of soups and stews. Street food is an integral part of the culinary landscape in Côte d'Ivoire.
