Ivory Coast, Côte d'Ivoire: Cuisine and Recipes

The food of the Ivory Coast, or Côte d'Ivoire, has slow-simmered stews and a variety of starches and grains. Chicken and fish are popular. Tomatoes, eggplant and onions are important vegetables. Cassava root, plantains, and rice form the bulk of starchy calories.

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A popular dish in the Ivory Coast is mafé, or sauce d'arachide, which is meat in peanut sauce. Side dishes include fried or mashed plantains and attieke, grated and cooked cassava. Small, local restaurants called maquis serve dishes like kedjenou, chicken stewed with tomatoes and vegetables.

Ivoirian Recipes

Foutou

(Ivoirian mashed plantains; see Fufu recipe notes)

Kedjenou

(Ivoirian stewed chicken and vegetables)

For the Ivoirian dish of kedjenou, chicken and vegetables are slow-cooked in a well-sealed pot with little or no added liquid. The resulting dish has a full-flavored concentration of the chicken's essence and meltingly tender meat. Read more »

Sauce d'Arachide

(West African meat in peanut sauce; see Mafé recipe)