Food in Ivory Coast

The Ivory Coast, a gem of West Africa, beckons travelers with its vibrant culture, bustling markets, and diverse landscapes. For the culinary adventurer, Ivorian cuisine offers an enticing array of flavors that reflect the nation's regional diversity and historical influences. From the coastal seafood dishes to the hearty staples of the inland regions, discover the gastronomic delights that await you in Ivory Coast. Prepare your palate for an exploration of the unique tastes and traditional dishes that are essential to the Ivorian dining experience.

Ivorian Dishes

Attieke

Attieke is a staple dish in Ivorian cuisine made from fermented cassava that has been grated into a fine texture similar to couscous. It's often served as an accompaniment to grilled fish or meat and is typically garnished with fresh vegetables like tomatoes, onions, and cucumbers. The slightly sour taste of Attieke makes it a refreshing side dish, especially in the warm climate of Ivory Coast.

Kedjenou

Kedjenou is a beloved slow-cooked stew that gets its name from the traditional earthenware pot it's cooked in. This Ivorian specialty is made with chicken or guinea fowl and vegetables such as eggplant, tomatoes, and onions, all simmered with various spices and herbs. The sealed pot traps steam and flavors during cooking, resulting in tender meat and a richly aromatic sauce.

Garba

Garba is a popular street food that is both affordable and filling. It consists of fried chunks of tuna, served with Attieke and a spicy tomato and onion sauce. This dish is typically eaten by hand and is a favorite among locals and visitors for a quick and satisfying meal any time of the day.

Alloco

Alloco is a simple yet delicious snack made from ripe plantains that are sliced and deep-fried until golden brown. These sweet and savory bites are often served with a side of spicy chili sauce or a dollop of onion and tomato relish. Alloco can be found in street stalls and is perfect as a snack or a side dish with grilled meats.

Bangui

Bangui is a traditional alcoholic beverage made from palm wine. This mildly fermented drink is tapped from the sap of palm trees and can be found in various stages of fermentation, from sweet and tangy to sour and potent. It is a common refreshment served during social gatherings and special occasions.

Foutou

Foutou, also known as Foufou, is a dense and filling dish made by boiling starchy foods like plantains, yams, or cassava and then pounding them into a dough-like consistency. It is served with a variety of soups or sauces, such as light tomato-based broths or rich, nut-based gravies. Foutou is a staple food that showcases the traditional cooking techniques of Ivory Coast.

Poisson Braisé

Poisson Braisé refers to marinated, grilled fish that is a common sight along the Ivorian coast. The fish, usually tilapia or snapper, is seasoned with a mix of spices, garlic, and chili, then grilled over an open flame. It's typically served with Attieke or fresh salad and is a must-try for seafood lovers visiting Ivory Coast.

Sauce Graine

Sauce Graine is a rich and hearty palm nut sauce that is a cornerstone of Ivorian cuisine. It's made by simmering ground palm nuts to extract a flavorful base, which is then cooked with meat or fish, and sometimes with added vegetables. The resulting stew is creamy and vibrant, with a subtle sweetness that complements the savory ingredients.

Aloco

Aloco, not to be confused with Alloco, is a traditional Ivorian stew made with okra. The slimy texture of okra is embraced in this dish, which often includes fish or meat and a variety of spices. It's typically served with rice or Foutou and is known for its unique mouthfeel and flavor profile.

Ivorian Desserts

Chakery

Chakery is a sweet dessert popular in Ivory Coast, often served during celebrations. It's made from millet or couscous, mixed with yogurt, vanilla, nutmeg, and sometimes pineapple or raisins for added sweetness. This refreshing treat is perfect after a spicy meal or as a cool snack on a hot day.

Gnamankoudji

Gnamankoudji, also known as ginger juice, is a popular drink in Ivory Coast. It's made by blending fresh ginger with pineapple juice, lemon, and sugar, creating a fiery yet refreshing beverage. It can be enjoyed cold and is believed to have medicinal properties, helping to soothe the throat and boost the immune system.

Dege

Dege is a traditional sweet made from the seeds of the néré tree, also known as locust beans. The seeds are fermented, boiled, and then mixed with sugar and spices to create a distinctive taste. Dege is often enjoyed as a candy-like snack and is praised for its health benefits and high protein content.

Bissap

Bissap is a sweet drink made from hibiscus flowers, which are steeped in water with mint, vanilla, and sugar. The result is a deep red, tart, and refreshing beverage that is often served chilled. Bissap is not only enjoyed for its flavor but also for its reputed health benefits, including lowering blood pressure and being rich in vitamin C.

Pain de Singe

Pain de Singe, or "monkey bread," is a sweet, fruit-like product derived from the baobab tree. The pulp inside the hard shells of baobab fruit is dried and sweetened to create a tangy snack that is high in vitamin C and calcium. Pain de Singe can be eaten on its own or dissolved into water to make a nutritious drink.