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Globaleats
Cote d'Ivoire
Experiment with different ways to eat fufu.
user ratingCote d'Ivoire, one of the world's leading producers of cocoa and coffee, boasts a cuisine rich in flavors and variety. Cassava is a daily staple, owing to the Portuguese who brought it to Cote d’Ivoire in exchange for the country’s ivory. Because meat is less affordable, grains and root vegetables are usually served with sauces as the central element of most meals. However, when available, fish and chicken are enjoyed by Ivoirians.
In Cote d’Ivoire villages, eating is a way to bring the community together. People use their right hand to scoop up the food or dip it into sauce. The national dish is fufu—plantains, cassava or yams that are pounded into sticky dough. Fufu is usually prepared alongside seasoned meat with a vegetable sauce called kedjenou, typically made from peanuts, eggplant, okra or tomatoes. One of the most popular side dishes is called attiéké, which is porridge made of grated cassava. Dessert traditionally consists of fresh fruit and either Bangui (a local palm wine) or ginger beer.—Alexandra Menglide
Articles
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Cassava Chips
Crunchy, fiber-rich, guiltless snacking.
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Western Africa
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Africa
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