West Africa
Côte d'Ivoire
Attiéké, kedjenou and alloco — Abidjan's street food is a world capital.
Staples
- Attiéké (fermented grated cassava couscous)
- Foutou banane (pounded green plantain and cassava paste)
- Plakali (smooth, stretchy fermented cassava starch)
- Foutou igname (elastic pounded yam dough)
- Riz de Danané (fragrant indigenous West African broken rice)
Seasonings
- Akpi (roasted and ground Ricinodendron heudelotii seeds)
- Adjovan (salted, fermented sea fish used as an umami condiment)
- Soumbara (fermented Parkia biglobosa néré seed paste)
- Huile de palme rouge (unrefined red palm fruit oil)
- Piment bec d'oiseau (fresh crushed bird's eye chili relish)
Techniques
- Pounding boiled root crops in wooden mortars
- Charcoal-grilling seasoned fish in open-air maquis
- Steam-cooking fermented cassava pulp over pots
- Simmering rich sauces thickened with crushed oilseeds
At the table
Meals are traditionally prepared by matriarchs or female operators of open-air maquis, typically presenting diners with a communal platter of grain or pounded mash flanked by fiery kpakpo shito chilis and whole braised fish. While southern forest and coastal populations center their diet on fermented cassava starches paired with palm-rich seed gravies, northern savanna communities favor dense millet tô served with dried-okra soups flavored with pungent soumbara.
32 recipes across 7 courses
Ask AI for moreBreakfast
Baka (Sweet Millet Porridge)
A silky, tangy fermented millet porridge perfumed with ginger, tamarind, and warm cloves, traditionally served steaming hot at northern dawn.
Gbofloto (Spiced Golden Puffed Beignets)
Golden, spherical yeasted puff-beignets laced with freshly grated nutmeg and vanilla, boasting a crisp shell and an airy, pillowy crumb.
Soup
Sauce Biékosseu (Chili and Bitter Eggplant Fish Purée)
A fiery, velvety lagoon-style soup loaded with steamed freshwater fish and intensely blended African eggplants.
Sauce Claire (Light Aromatic Tomato, Aubergine, and Fresh Fish Broth)
A fragrant, crystal-clear Ivorian fish broth infused with fresh tomatoes, African eggplant, and crushed akpi seeds for delicate body.
Sauce Djoumgblé (Sun-Dried Powdered Okra Stew)
A viscous, deeply umami Ivorian stew featuring sun-dried okra powder, smoked fish, and tender beef simmered in rich red palm oil.
Sauce Graine (Rich Ivorian Palm Nut Soup)
A velvety, rich palm nut pulp soup simmered with tender beef chuck, smoked fish, and aromatic indigenous nightshades.
Sauce Kopè (Sticky Okra and Crab Broth)
Viscous, savory coastal Ivorian okra broth enriched with fresh lagoon crabs, smoked fish, and red palm oil.
Sauce Namidji (Smoked Meat and Forest Leaf Broth)
An earthy, herbaceous Dan soup combining bitter forest nightshade, silky greens, and smoked meats, tailored for highland mountain rice.
Main
Attiéké Poisson Braisé (Cassava Couscous with Grilled Tilapia)
Crisp-skinned charcoal-grilled whole tilapia served over steamed fermented cassava couscous with a vibrant, fiery tomato-onion relish.
Kedjenou de Poulet (Ivorian Slow-Cooked Chicken Stew)
Succulent chicken braised in sealed earthenware with aromatics, yielding a concentrated, golden natural broth.
Kedjenou de Poulet (Slow-Steamed Aromatic Chicken)
Tender bone-in chicken slow-cooked entirely in its own natural juices with fragrant vegetables and fiery chilis in a sealed pot.
Sauce Dah (Tangy Roselle Sorrel Leaf Stew)
A vibrant, sour green stew of tender roselle sorrel leaves simmered with smoked catfish, ground peanuts, and pungent fermented soumbala.
Sauce Gouagouassou (Eggplant, Smoked Fish, and Fermented Seed Ragout)
Rich, nutty Baoulé ragout featuring tender African eggplants, smoked river fish, and aromatic fermented seed paste.
Sauce Kplala (Jute Mallow Leaf Stew with Smoked Fish)
A viscous, nutrient-dense jute mallow stew simmered with fragrant smoked catfish, beef chunks, fermented locust beans, and fiery fresh peppers.
Sauce Pistache / N'tro (Toasted Melon Seed and Smoked Bushmeat Stew)
A rich, velvety forest-group stew of toasted melon seed dumplings simmered in a deeply aromatic, smoked-meat and palm oil broth.
Sokro (Spiced Boiled Plantain Balls in Clear Broth)
Tender, hand-pounded spiced plantain dumplings immersed in a light, restorative smoked fish and ginger broth spiced with wild forest peppers.
Side
Foutou Banane (Pounded Ripe Plantain and Cassava Mash)
Silky, elastic Ivorian staple mash of sweet yellow plantains and starchy cassava pounded into a glossy dome.
Foutou Igname (Pounded Yam Mash)
An elastic, pristine white pounded mash of cured yams and cassava, beaten rhythmically to velvety perfection with a heavy pestle.
Kankankan (Peanut, Ginger, and Chili Spice Rub)
A fiery, aromatic northern Ivorian spice blend made from roasted groundnuts, dried chilies, and pungent spices essential for seasoning street-side choukouya.
Piment Noir (Slow-Caramelized Chili and Smoked Crustacean Condiment)
A dark, slow-roasted Ivorian chili relish infused with deep umami from smoked shrimp, dried fish, and caramelized alliums.
Placali (Fermented Cassava Dough Starch)
Translucent, sour, and elastic fermented cassava swallow paste traditional to southern Ivorian coastal feasts.
Tô (Stiff Millet and Corn Porridge)
A silky, firm northern Ivorian staple porridge forged from pearl millet and corn flours beaten into simmering alkaline water until glossy.
Dessert
Drink
Bandji (Fresh Wild Oil Palm Wine)
A sweet, cloudy, naturally sparkling wild sap beverage infused with aromatic forest spices and fresh citrus botanicals.
Bissap (Hibiscus and Mint Infusion)
A deep ruby, tart, and floral chilled tea infused with fresh garden mint, pineapple peel, and fragrant vanilla essence.
Gnamakoudji (Fiery Fresh Ginger Beverage)
A stinging, aromatic, and invigorating fresh ginger nectar balanced with tart pineapple, citrus juice, and fragrant sweet mint.
Tchapalo (Fermented Red Sorghum Beer)
An earthy, slightly tart, and effervescent indigenous low-alcohol ale crafted from malted red sorghum and natural wild starter.
Street food
Alloco (Crispy Fried Ripe Plantains with Piment Sauce)
Caramelized, golden fried plantain cubes paired with a smoky, spicy tomato and crushed chili dipping sauce.
Blan Blan (Steamed Fermented Corn Meal Bundles)
Fragrant, mildly tangy steamed fermented cornmeal parcels wrapped in banana leaves, traditionally paired with crisp fried fish and fiery chili condiment.
Choukouya de Mouton (Smoked Spiced Barbecued Mutton)
Charred, tender mutton parcels braised over hot coals in heavy parchment, coated in pungent kankankan spice, garlic, and fresh habanero.
Claclo (Spiced Ripe Plantain Fritters)
Crispy-edged, meltingly soft overripe plantain fritters fragrant with fresh ginger, fiery Scotch bonnet chili, and finely crushed grains of selim.
Garba (Attiéké with Crisp Salted Tuna and Fresh Chilis)
Iconic Abidjan street fuel consisting of coarse fermented cassava couscous tossed with crushed bouillon, raw chilies, and crispy fried tuna.