Cuisine of Côte d'Ivoire

Ivorian cuisine is based on tubers, grains, pig, poultry, shellfish, fish, fresh fruits, vegetables, and spices, and is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast. It's extremely similar to those of neighboring West African countries. Grains and tubers are common staple foods. Côte d'Ivoire produces cocoa, palm oil, and coffee, and is one of the world's largest cocoa producers.

Cassava and plantains play an important role in Ivorian cuisine. Corn balls are made with aitiu, a corn paste, and peanuts are often used in recipes. Attiéké is a famous Côte d'Ivoire side dish made with grated cassava that has a taste and consistency similar to couscous. Alloco, a ripe plantain banana fried in palm oil and seasoned with a spicy sauce comprised of onions and chile, is a popular street snack. It can be eaten on its own as a snack or as a side dish with a hard-boiled egg.

The most popular non-vegetarian cuisine are grilled fish and chicken. Poulet bicyclette refers to a lean, low-fat Guinea bird that is popular in the region. Tuna, sardines, shrimp, and bonito are examples of seafood. Smoked fish is also widely available, as it is throughout West Africa. Slow-cooked stews with a variety of ingredients are another popular dish in Côte d'Ivoire. Kedjenou is a spicy stew made with chicken and vegetables that is cooked slowly in a sealed pot with little or no liquid added. The flavors of the chicken and veggies are concentrated, and the poultry is tenderized as a result. It's usually baked in an oven or cooked in a pottery jar called a canari over a low fire.