Côte d’Ivoire
0 dishes.
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Kpokpo gari
Coarse crunchy grains of fermented cassava, soaked in water or eaten with fried fish. A fermented & pickled recipe from…
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Koutoukou
Harsh clear spirit distilled from palm wine in village stills. A wine & spirit recipe from Côte d’Ivoire.
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Placali
Smooth fermented cassava dough eaten with okra or palm-nut sauce. Ready in 20 minutes prep and 40 minutes cooking. Serves…
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Poisson braisé
Chari River capitaine grilled over coals with chili, onion and lime. Ready in 30 minutes prep and 30 minutes cooking.…
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Poisson fumé
Ubangi river fish split and smoked black, crumbled into every sauce. A charcuterie & cured recipe from Central African Republic.
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Poulet braisé
Charcoal-grilled marinated chicken, maquis classic with attiéké. Ready in 20 minutes prep and 50 minutes cooking. Serves 4. A main…
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Sauce kplala
Slippery green leaf sauce, drawn and stretchy, poured over foutou or placali. Ready in 25 minutes prep and 45 minutes…
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Sauce djoumgblé
Slippery okra sauce from the west, drawn out long with palm oil. Ready in 30 minutes prep and 1 hour…
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Sauce gouagouassou
Garden-egg and tomato sauce simmered with smoked fish or beef. Ready in 30 minutes prep and 1 hour cooking. Serves…
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Sauce graine
Palm-nut sauce simmered with meat or fish, classic partner to foutou. Ready in 40 minutes prep and 1 hour 30…