[{"data":1,"prerenderedAt":316},["ShallowReactive",2],{"country:ivory-coast":3,"feed:country:ivory-coast":44,"links:country:ivory-coast":269,"country:musttry:ivory-coast":292},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":28,"heroImage":41},"ivory-coast","Ivory Coast","Côte d'Ivoire","ci","Africa","West Africa","Ivorian food follows a simple grammar: choose a starch, then pour a sauce over it. The starch might be attiéké — the fine sour granules of steamed fermented cassava — or foutou, plantain and cassava pounded into a dense elastic mass, or plain white rice, or boiled yam in thick rounds. The sauce is where the cooking happens: pressed palm nut pulp, loosened groundnut paste, okra and aubergine in a thin peppery broth, almost always carrying smoked or dried fish for depth. The seasoning list is short and repeats everywhere — onion, tomato, ginger, garlic, and a serious amount of chilli. Red palm oil does most of the frying and stains the pot a colour nothing else produces. It is unhurried, generous, shared-plate cooking, and much of it is common property with Ghana, Guinea, Mali and Liberia; the borders on a map cut through kitchens that were never separate.","Cassava, plantain, yam and rice are the four pillars, and Ivorians eat all of them rather than picking one. Cassava is the most transformed of the group: grated, fermented, pressed and steamed, it becomes attiéké, a granular starch with a faint sourness that reads a little like couscous and a little like sourdough. Plantain is eaten at every stage of ripeness — green and starchy for pounding into foutou, streaked yellow-black and sweet for frying into alloco, fully collapsed and sugary for mashing into fritters. Yam is boiled or pounded, and rice, much of it imported, has become the everyday base in cities.\n\nThe sauces divide into thick and thin. Thick ones are built on a fat-rich pulp or paste: sauce graine from palm nuts boiled and pressed for their orange pulp, sauce arachide from groundnut paste let down with stock. Both are cooked well past the point of looking done, because the finishing signal is visual — the fat has to break and float in a clear orange film on the surface. Until that happens the sauce tastes raw and pasty. Thin sauces run the other way: sauce claire and okra-based sauces are kept loose and peppery on purpose, so they slide over a swallowed starch rather than clinging to it.\n\nDepth comes from smoked and dried fish more than from meat stock. A hand-sized piece of smoked catfish or a fistful of dried shrimp goes into the pot early and dissolves into the sauce, contributing something between savoury and faintly bitter that no fresh fish reproduces. Bouillon cubes are also genuinely standard in Ivorian home kitchens and no cook there treats them as a compromise. Chilli comes mostly from small fiercely hot varieties, used whole to perfume a pot or crushed raw into a table sauce when the eater wants real heat.\n\nThe country splits roughly between the forested, lagoon-facing south and the drier savanna north. The south has the coast, the palm plantations and Abidjan, and with them cassava, seafood, palm oil and the maquis — open-air grill restaurants where fish and chicken are cooked over wood and served with attiéké until very late. The north, closer to Mali and Burkina Faso, leans on millet, sorghum, groundnuts, dried okra and grilled meat, with Senoufo and Malinké cooking that shares far more with Bamako than with the lagoon.\n\nAbidjan is where the two meet and where street food is at its most inventive: garba kiosks selling fried tuna on attiéké, women frying alloco on the roadside at dusk, frozen ginger juice sold in knotted sachets. Ivorian cooks are also honest about the overlap with neighbours — attiéké and alloco are strongly identified with Côte d'Ivoire, groundnut and palm nut sauces are shared across the whole region, and arguing about which country owns which is a national pastime rather than a settled matter.",[13,14,15,16,17,18,19,20,21,22],"attiéké","red palm oil","plantain","cassava","smoked fish","palm nuts","groundnut paste","ginger","okra","small hot chillies (piment)","Meals arrive as one shared platter rather than as courses: a mound of starch in the middle, sauce ladled over or in a bowl beside it, and everyone eating from the same dish with the right hand. Foutou is not chewed — a piece is pinched off, dipped in sauce and swallowed whole, which surprises visitors more than any flavour does. Chilli is usually kept off the plate and offered separately, so each person sets their own heat. Eating is late and unhurried, especially at maquis, where a table of grilled fish and attiéké can hold people for hours. Water or a cold ginger juice comes with the food, and guests are always fed before anyone asks whether they are hungry.",[25,26,27],"kedjenou","attieke","alloco",[29,32,35,38],{"name":30,"description":31},"Abidjan and the lagoons","The street-food capital: garba kiosks, roadside alloco pans and maquis grilling fish over wood until midnight. Cassava, seafood and palm oil dominate the everyday plate.",{"name":33,"description":34},"The southern forest belt","Palm plantations, cocoa and cassava country, and the home of sauce graine. Kedjenou in a sealed clay canari belongs to this humid, wooded south.",{"name":36,"description":37},"The savanna north","Senoufo and Malinké cooking around Korhogo: millet and sorghum porridges, dried okra, groundnuts and grilled meat, closer in spirit to Mali than to the coast.",{"name":39,"description":40},"The centre and Baoulé country","Yam is the prestige starch here, boiled or pounded into foutou, and the yam harvest is marked with festivals. Sauces stay lighter and more peppery than in the south.",{"src":42,"alt":43},"\u002Fimages\u002Fcountries\u002Fivory-coast.jpg","Illustration of Ivorian kitchen staples — attiéké, ripe plantain, palm nuts and red chillies",{"items":45,"total":186,"page":266,"limit":267,"hasMore":268},[46,79,101,122,141,158,181,202,225,245],{"slug":27,"title":47,"nativeName":48,"countrySlug":4,"region":49,"baseServings":50,"prepMinutes":51,"cookMinutes":52,"difficulty":53,"course":54,"diet":57,"mainIngredients":63,"images":67,"keywords":71,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",4,15,20,"easy",[55,56],"street-food","side",[58,59,60,61,62],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[15,64,65,66],"onion","tomato","scotch-bonnet",[68],{"src":69,"alt":70},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg","Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish",[27,72,73,74,75,76],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan","2026-08-20","dishroute-kitchen",{"slug":26,"title":80,"nativeName":81,"countrySlug":4,"region":82,"baseServings":83,"prepMinutes":84,"cookMinutes":85,"restMinutes":86,"difficulty":87,"course":88,"diet":89,"mainIngredients":90,"images":91,"keywords":95,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",6,60,35,3120,"medium",[56],[58,59,60,61,62],[16],[92],{"src":93,"alt":94},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg","A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile",[26,96,97,98,99,100],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":102,"title":103,"nativeName":104,"countrySlug":4,"region":105,"baseServings":83,"prepMinutes":51,"cookMinutes":52,"difficulty":53,"course":106,"diet":108,"mainIngredients":109,"images":112,"keywords":116,"publishedAt":77,"updatedAt":77,"authorSlug":78},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[107,55],"snack",[58,59,61,62],[15,110,111],"flour","nutmeg",[113],{"src":114,"alt":115},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg","Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle",[102,117,118,119,120,121],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":123,"title":124,"nativeName":125,"countrySlug":4,"region":126,"baseServings":50,"prepMinutes":52,"cookMinutes":127,"difficulty":128,"course":129,"diet":130,"mainIngredients":131,"images":132,"keywords":136,"publishedAt":77,"updatedAt":77,"authorSlug":78},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[56],[58,59,60,61,62],[15,16],[133],{"src":134,"alt":135},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg","Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce",[123,137,138,139,97,140],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":142,"title":143,"nativeName":144,"countrySlug":4,"region":49,"baseServings":50,"prepMinutes":52,"cookMinutes":52,"difficulty":53,"course":145,"diet":147,"mainIngredients":149,"images":151,"keywords":155,"publishedAt":77,"updatedAt":77,"authorSlug":78},"garba","Garba (Attiéké with Fried Tuna)","Garba",[55,146],"main",[148,60,61,62],"pescatarian",[150,16,64,65],"tuna",[152],{"src":153,"alt":154},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg","Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli",[142,26,156,73,157,98],"fried tuna","abidjan food",{"slug":159,"title":160,"nativeName":161,"countrySlug":4,"region":162,"baseServings":83,"prepMinutes":52,"cookMinutes":163,"restMinutes":164,"difficulty":53,"course":165,"diet":167,"mainIngredients":168,"images":171,"keywords":175,"publishedAt":77,"updatedAt":77,"authorSlug":78},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,240,[166],"drink",[58,59,60,61,62],[20,169,170],"pineapple","lemon",[172],{"src":173,"alt":174},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg","A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it",[159,176,177,178,179,180],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":25,"title":182,"nativeName":183,"countrySlug":4,"region":184,"baseServings":50,"prepMinutes":52,"cookMinutes":185,"restMinutes":186,"difficulty":87,"course":187,"diet":188,"mainIngredients":190,"images":192,"keywords":196,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kédjénou","Southern forest belt",70,10,[146],[60,61,189],"halal-friendly",[191,65,20,64],"chicken",[193],{"src":194,"alt":195},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg","Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli",[25,197,198,199,200,201],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":203,"title":204,"nativeName":205,"countrySlug":4,"region":162,"baseServings":50,"prepMinutes":206,"cookMinutes":207,"difficulty":87,"course":208,"diet":209,"mainIngredients":210,"images":214,"keywords":218,"publishedAt":77,"updatedAt":77,"authorSlug":78},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce arachide",25,75,[146],[60,61,189],[211,212,65,213],"peanut-butter","beef-chuck","eggplant",[215],{"src":216,"alt":217},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg","Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice",[219,220,221,222,223,224],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":226,"title":227,"nativeName":228,"countrySlug":4,"region":105,"baseServings":50,"prepMinutes":51,"cookMinutes":85,"difficulty":53,"course":229,"diet":232,"mainIngredients":233,"images":234,"keywords":238,"publishedAt":77,"updatedAt":77,"authorSlug":78},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce claire",[230,231],"soup","sauce",[148,60,61,62],[213,21,65,64],[235],{"src":236,"alt":237},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg","A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish",[239,240,241,242,243,244],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":246,"title":247,"nativeName":248,"countrySlug":4,"region":184,"baseServings":83,"prepMinutes":249,"cookMinutes":250,"difficulty":87,"course":251,"diet":252,"mainIngredients":253,"images":255,"keywords":259,"publishedAt":77,"updatedAt":77,"authorSlug":78},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce graine",30,85,[146],[60,61],[212,254,21,213],"crab",[256],{"src":257,"alt":258},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg","Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface",[260,261,262,263,264,265],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",1,12,false,{"links":270,"total":186},[271,273,275,276,278,279,281,284,286,289],{"slug":27,"title":48,"iso2":272,"minutes":85},"CI",{"slug":26,"title":81,"iso2":272,"minutes":274},3215,{"slug":102,"title":104,"iso2":272,"minutes":85},{"slug":123,"title":277,"iso2":272,"minutes":84},"Foutou Banane",{"slug":142,"title":144,"iso2":272,"minutes":127},{"slug":159,"title":161,"iso2":272,"minutes":280},265,{"slug":25,"title":282,"iso2":272,"minutes":283},"Kedjenou",100,{"slug":203,"title":285,"iso2":272,"minutes":283},"Sauce Arachide",{"slug":226,"title":287,"iso2":272,"minutes":288},"Sauce Claire",50,{"slug":246,"title":290,"iso2":272,"minutes":291},"Sauce Graine",115,{"items":293,"total":315,"page":266,"limit":315,"hasMore":268},[294,301,308],{"slug":25,"title":182,"nativeName":183,"countrySlug":4,"region":184,"baseServings":50,"prepMinutes":52,"cookMinutes":185,"restMinutes":186,"difficulty":87,"course":295,"diet":296,"mainIngredients":297,"images":298,"keywords":300,"publishedAt":77,"updatedAt":77,"authorSlug":78},[146],[60,61,189],[191,65,20,64],[299],{"src":194,"alt":195},[25,197,198,199,200,201],{"slug":26,"title":80,"nativeName":81,"countrySlug":4,"region":82,"baseServings":83,"prepMinutes":84,"cookMinutes":85,"restMinutes":86,"difficulty":87,"course":302,"diet":303,"mainIngredients":304,"images":305,"keywords":307,"publishedAt":77,"updatedAt":77,"authorSlug":78},[56],[58,59,60,61,62],[16],[306],{"src":93,"alt":94},[26,96,97,98,99,100],{"slug":27,"title":47,"nativeName":48,"countrySlug":4,"region":49,"baseServings":50,"prepMinutes":51,"cookMinutes":52,"difficulty":53,"course":309,"diet":310,"mainIngredients":311,"images":312,"keywords":314,"publishedAt":77,"updatedAt":77,"authorSlug":78},[55,56],[58,59,60,61,62],[15,64,65,66],[313],{"src":69,"alt":70},[27,72,73,74,75,76],3,1787360041673]