Ivorian cuisine

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Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. It also includes a distinctive type of spice that is widely used in Western Africa, known as grains of paradise.

Overview[edit | edit source]

Ivorian cuisine is often distinguished by its use of palm nuts and palm oil, which are used in a variety of dishes. The cuisine also features a variety of sauces, which are often based on tomatoes, aubergine, okra, garden eggs, and spinach.

Staple Foods[edit | edit source]

The staple foods of Ivorian cuisine include plantains, cassava, and yams. These are typically served with a variety of accompaniments such as grilled fish, chicken, goat, beef, and mutton.

Popular Dishes[edit | edit source]

One of the most popular dishes in Ivorian cuisine is Kedjenou, a spicy stew that is slow-cooked in a sealed pot with chicken or guinea fowl and vegetables. Another popular dish is Foutou, which is made from pounded yams or plantains and is often served with a peanut or palm nut sauce.

Beverages[edit | edit source]

Traditional Ivorian beverages include Bangui, a local palm wine, and Dêguê, a drink made from millet or sorghum.

See Also[edit | edit source]


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Contributors: Prab R. Tumpati, MD