Baku Kitchen! An independent reference of traditional food

Côte d’Ivoire

39 dishes.

fermented & pickledAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesAgoutiSmoked cane rat braised in palm-nut or peanut sauce, prized bush meatAkpessiBoiled plantain or eggplant one-pot with smoked fish and palm oilAllocoFried ripe plantain chunks with chili-onion sauce, often grilled fish or eggAttiékéTangy fermented cassava couscous served with grilled fish and pepper relishAttoukpouFlat round steamed cassava cake, denser cousin of attiékéwine & spiritBanguiNaturally fizzy fresh palm wineBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldChawarmaGrilled meat rolled in flatbread with fries, cabbage and garlic sauceChoukouyaDry-grilled beef or mutton dusted with spicy kankankan peanut powderClacloSweet fried ripe-plantain dough balls spiced with ginger and chiliDèguèMillet couscous in sweetened yogurtEscargots braisésGiant land snails grilled on skewers with chili and onion at night stallsFoutouElastic pounded plantain or yam balls dipped in rich saucesFoutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce graineGarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eatGboflotoPuffy deep-fried dough balls sold warm from roadside basinsGnamankoudjiFiery fresh ginger juice sweetened with sugar and lemonGnomiSpongy steamed cakes of lightly soured maize batter, sold with pepper sauce or fishJus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetenedKabatoStiff maize or millet paste eaten by hand with okra sauceKankankanRoast peanut, chili and spice powder dusted over grilled meatKedjenouChicken and vegetables slow-steamed in a sealed clay canari potwine & spiritKoutoukouHarsh clear spirit distilled from palm wine in village stillsKploBoiled cow skin cut into gelatinous strips and simmered in saucesfermented & pickledKpokpo gariCoarse crunchy grains of fermented cassava, soaked in water or eaten with fried fishKuli-kuliCrunchy fried peanut-paste rings and sticksPlacaliSmooth fermented cassava dough eaten with okra or palm-nut saucePoisson braiséChari River capitaine grilled over coals with chili, onion and limecharcuterie & curedPoisson fuméUbangi river fish split and smoked black, crumbled into every saucePoulet braiséCharcoal-grilled marinated chicken, maquis classic with attiékéSauce arachideCreamy peanut sauce with chicken or beef, served over riceSauce claireLight eggplant-tomato broth with smoked fish or guinea fowlSauce djoumgbléSlippery okra sauce from the west, drawn out long with palm oilSauce gouagouassouGarden-egg and tomato sauce simmered with smoked fish or beefSauce grainePalm-nut sauce simmered with meat or fish, classic partner to foutou

  • Agouti

    Smoked cane rat braised in palm-nut or peanut sauce, prized bush meat. Ready in 30 min prep and 2 hr…

  • Adjuevan

    Salted fish fermented to a pungent paste, used a pinch at a time in sauces. A fermented & pickled recipe…

  • Akpessi

    Boiled plantain or eggplant one-pot with smoked fish and palm oil. Ready in 25 minutes prep and 45 minutes cooking.…

  • Attoukpou

    Flat round steamed cassava cake, denser cousin of attiéké. Ready in 30 minutes prep and 40 minutes cooking. About 8…

  • Bangui

    Naturally fizzy fresh palm wine. A wine & spirit recipe from Côte d’Ivoire.

  • Bissap

    Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…

  • Chawarma

    Grilled meat rolled in flatbread with fries, cabbage and garlic sauce. Ready in 30 min prep and 30 min cooking.…

  • Choukouya

    Dry-grilled beef or mutton dusted with spicy kankankan peanut powder. Ready in 30 minutes prep and 30 minutes cooking. Serves…

  • Claclo

    Sweet fried ripe-plantain dough balls spiced with ginger and chili. Ready in 20 minutes prep and 20 minutes cooking. Makes…

  • Dèguè

    Millet couscous in sweetened yogurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…