Côte d'Ivoire

An Ivorian chilled, lightly sweet pudding-drink of fermented corn flour with a yogurt-like tang.

Deep-fried ripe plantain slices, caramelized on the outside and tender within, served with a spicy chili-onion sauce and fried fish.

An Ivorian staple made from cassava that has been fermented with a live-culture starter, pressed, hand-granulated, and steamed into light, separate, couscous-like beads with a clean, mild sourness.

A freshly tapped, naturally fermenting palm wine — cloudy, sweet, and mildly alcoholic — drunk soon after tapping.

A dense, pounded dough made from boiled plantain and cassava, served as a starchy side to accompany soups and stews.

Garba is the quintessential Ivorian street food of steamed fermented-cassava semolina (attiéké) mounded alongside crispy deep-fried tuna, raw sliced onion, and a Maggi-seasoned chili sauce.

An Ivorian cold spiced ginger juice with lemon, sweetened and sold by street vendors.

A Ivorian slow-cooked dish in which chicken or guinea fowl and aromatic vegetables are sealed inside a clay pot and steam-cooked entirely in their own released juices, with no added water or fat.

A Baoulé specialty of guinea fowl slow-steamed in a sealed clay pot with tomato, onion and aromatics in its own juices.

An Ivorian staple of fermented cassava pulp cooked down into a thick, smooth, stretchy gel eaten with sauce.

A West African dish of whole fish marinated in a pungent paste of garlic, ginger, chilli and herbs, then grilled or 'braised' over charcoal until the skin is charred and the flesh juicy.

An Ivorian street plate combining attiéké (fermented grated-cassava couscous) with rice, fried fish, and a fresh onion-and-tomato relish.

Riz gras is a West African one‑pot rice dish cooked in a richly seasoned meat broth with tomato, onion, and often leafy greens, characterized by its unctuous, slightly oily texture.

A West African stew built on ground peanuts and tomato slow-cooked with chicken (or other meat), onion, palm or peanut oil and spices into a rich, thick sauce eaten over rice or a starch.

A dense, rich stew built on cooked palm nut pulp (called graines) seasoned with fermented locust beans and chili, traditionally featuring chicken or crab as protein, emblematic of festive and Sunday cooking across coastal West Africa.

An Ivorian soup thickened with ground melon seeds (locally called pistaches/egusi), enriched with smoked fish and leafy greens, served over a starch staple.

An Ivorian leafy-green and smoked-fish broth seasoned with fermented locust bean, eaten as a light savory main soup.

A dense, smooth, hand-shaped porridge of millet or sorghum flour cooked to a stiff, cohesive mass and eaten by hand alongside a sauce.