Côte d'Ivoire Cuisine
Like many African countries, the diet of Ivoirians is largely based on grains and tubers. In fact, some of the Ivory Coast.s major food crops are féculents, or starches. This includes yams, plantains, cassava (manioc), and taro. Some other common crops are maize (corn), peanuts (groundnuts), oil-palm nuts, and a variety of other vegetables and fruits. There are also many fishermen that fish the lagoons and then sell the fish at local markets. Therefore a great deal of fish is also consumed in the Ivorian diet. Fish is commonly cooked with pumpkin, squash, or coconut. It is custom for Ivoirians to eat with their hands, just like many Africans.
One culinary element unique to the Ivoirians is the maquis. It is a small, open-air restaurant that is usually inexpensive and has chairs and tables set out in the sand. At a maquis, attiéké is often served. This is a popular side dish similar to couscous, but made of grated cassava. A maquis will also often serve braised fish and chicken with lots of tomatoes and onions, as well as attiéké. Another common specialty of a maquis is kedjenou. This is a chicken and vegetable dish that is served with a mild sauce. The name kedjenou describes a style of cooking which involves cooking the chicken in an earthenware jar over a wood fire.
Aloco, ripe bananas in palm oil, is often served at street venders. It is often eaten alone with steamed onions and spiced with chili. Otherwise it can be eaten along with grilled fish. A common Ivoirian drink is Bangui, which is a local palm wine.
Recipes
Some Ivory Coast recipes for you to try!
Chilled Avocado Soup from the Ivory CoastHalibut Ivory Coast
Cucumber-Zucchini Salad
Aloko
Kedjenou
~RZ