West Africa · Street food
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.
The story
Blan Blan is an iconic breakfast specialty created by the coastal Attié and Ebrié peoples around the Ébrié Lagoon of southern Côte d'Ivoire. Sold at dawn by street vendors in bustling Abidjan neighborhoods, workers and students eat these steaming parcels piping hot alongside fresh fried lagoon fish and spicy tomato-onion salsa. The distinct sourness comes from a short lacto-fermentation of wet-milled white corn, which softens the starch and yields a tender, dense crumb upon steaming.
Cook this next
Baka (Sweet Millet Porridge)
A silky, tangy fermented millet porridge perfumed with ginger, tamarind, and warm cloves, traditionally served steaming hot at northern dawn.
Alloco (Crispy Fried Ripe Plantains with Piment Sauce)
Caramelized, golden fried plantain cubes paired with a smoky, spicy tomato and crushed chili dipping sauce.
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.
Bandji (Fresh Wild Oil Palm Wine)
A sweet, cloudy, naturally sparkling wild sap beverage infused with aromatic forest spices and fresh citrus botanicals.