Baku Kitchen! An independent reference of traditional food

Côte d’Ivoire

Côte d’Ivoire’s food is built around attiéké, plantains and slow-braised stews; maquis grills of chicken and fish with fiery tomato-onion condiments. Look for Attiéké (tangy fermented cassava couscous served with grilled fish and pepper relish), Kedjenou (chicken and vegetables slow-steamed in a sealed clay canari pot) and Alloco (fried ripe plantain chunks with chili-onion sauce, often grilled fish or egg). A Tchaman and Ébrié lagoon craft of southern Côte d’Ivoire; UNESCO inscribed the practices around attiéké production on its intangible heritage list in 2024. This atlas has 39 Côte d’Ivoire dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

AdjuevanAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesAgoutiAgoutiSmoked cane rat braised in palm-nut or peanut sauce, prized bush meatAkpessiAkpessiBoiled plantain or aubergine one-pot with smoked fish and palm oilAllocoAllocoFried ripe plantain chunks with chili-onion sauce, often grilled fish or eggAttiékéAttiékéTangy fermented cassava couscous served with grilled fish and pepper relishAttoukpouAttoukpouFlat round steamed cassava cake, denser cousin of attiékéBanguiBanguiNaturally fizzy fresh palm wineBissapBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldChawarmaChawarmaGrilled meat rolled in flatbread with fries, cabbage and garlic sauceChoukouyaChoukouyaDry-grilled beef or mutton dusted with spicy kankankan peanut powderClacloClacloSweet fried ripe-plantain dough balls spiced with ginger and chiliDèguèDèguèMillet couscous in sweetened yoghurtEscargots braisésEscargots braisésGiant land snails grilled on skewers with chili and onion at night stallsFoutouFoutouElastic pounded plantain or yam balls dipped in rich saucesFoutou bananeFoutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce graineGarbaGarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eatGboflotoGboflotoPuffy deep-fried dough balls sold warm from roadside basinsGnamankoudjiGnamankoudjiFiery fresh ginger juice sweetened with sugar and lemonGnomiGnomiSpongy steamed cakes of lightly soured maize batter, sold with pepper sauce or fishJus de baobabJus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetenedKabatoKabatoStiff maize or millet paste eaten by hand with okra sauceKankankanKankankanRoast peanut, chili and spice powder dusted over grilled meatKedjenouKedjenouChicken and vegetables slow-steamed in a sealed clay canari potKoutoukouKoutoukouHarsh clear spirit distilled from palm wine in village stillsKploKploBoiled cow skin cut into gelatinous strips and simmered in saucesKpokpo gariKpokpo gariCoarse crunchy grains of fermented cassava, soaked in water or eaten with fried fishKuli-kuliKuli-kuliCrunchy fried peanut-paste rings and sticksPlacaliPlacaliSmooth fermented cassava dough eaten with okra or palm-nut saucePoisson braiséPoisson braiséChari River capitaine grilled over coals with chili, onion and limePoisson fuméPoisson fuméUbangi river fish split and smoked black, crumbled into every saucePoulet braiséPoulet braiséCharcoal-grilled marinated chicken, maquis classic with attiékéSauce arachideSauce arachideCreamy peanut sauce with chicken or beef, served over riceSauce claireSauce claireLight aubergine-tomato broth with smoked fish or guinea fowlSauce djoumgbléSauce djoumgbléSlippery okra sauce from the west, drawn out long with palm oilSauce gouagouassouSauce gouagouassouGarden-egg and tomato sauce simmered with smoked fish or beefSauce graineSauce 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 aubergine 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 yoghurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…