Ivorian cuisine
Ivorian cooking is built on cassava and plantain, with fierce sauces and fish over coals.
Attiéké, the fermented cassava couscous, has been on the UNESCO intangible heritage list since 2024 as the country's own.
The maquis — open-air eating places — feed Abidjan on grilled fish with attiéké and raw onion salad. It is the city's dish.
2 dishes
- Attiéké with fish
Steamed fermented cassava couscous with grilled fish and a sharp onion salad.
55 min · Easy · Main course
- Kedjenou
Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.
100 min · Easy · Main course