Ivorian Cuisine

Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices, and very similar to that of neighboring countries in West Africa. Cassava and plantains are significant parts of it. Attiéké, a popular side dish made with grated cassava, is very similar in taste and consistency to couscous, and alloco, ripe plantain fried in palm oil and spiced with a sauce of onions and chili, is a common street-vended food. Grilled fish and grilled chicken are the most popular non-vegetarian foods, and kedjenou is a spicy stew of chicken and vegetables slow-cooked in a sealed pot with little or no added liquid. Ivorians also have a kind of small, open-air restaurant called a maquis, unique to Côte d'Ivoire.