Baku Kitchen! An independent reference of traditional food

Côte d’Ivoire

0 dishes.

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  • Sauce arachide

    Creamy peanut sauce with chicken or beef, served over rice. Ready in 25 minutes prep and 1 hour 15 minutes…

  • Sauce claire

    Light eggplant-tomato broth with smoked fish or guinea fowl. Ready in 25 minutes prep and 50 minutes cooking. Serves 6.…

  • Soumbara

    Black fermented locust-bean balls that give northern sauces their deep savoury funk. A fermented & pickled recipe from Côte d’Ivoire.

  • Tchapalo

    Cloudy sorghum beer ladled from calabashes in northern courtyards. A wine & spirit recipe from Côte d’Ivoire.

  • Alloco

    Fried ripe plantain chunks with chili-onion sauce, often grilled fish or egg. Ready in 15 min prep and 20 min…

  • Attiéké

    Tangy fermented cassava couscous served with grilled fish and pepper relish. Ready in 1 hr over two days prep and…

  • Garba

    Attiéké piled with fried tuna, chili, onion and tomato; beloved cheap eat. Ready in 15 min prep and 20 min…

  • Kedjenou

    Chicken and vegetables slow-steamed in a sealed clay canari pot. Ready in 20 min prep and 1 hr 15 min…

  • Kuli-kuli

    Crunchy fried peanut-paste rings and sticks. Ready in 40 min prep and 30 min cooking. About 30 pieces. A snack…