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Ivory Coast Cuisine

Cuisine in Côte d'Ivoire is based on tubers, grains, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighbouring countries in west Africa. Common staple foods include grains and tubers

Cassava and plantains are significant parts of Ivorian cuisine. A type of corn paste called aitiu is used to prepare corn balls, and peanuts are widely used in many dishes. Attiéké is a popular side dish in Côte d'Ivoire made with grated cassava and is a vegetable-based couscous. Another dish is n’voufou, which is mashed bananas or yam mixed with palm oil and served with aubergine sauce.

Chicken is commonly consumed, and have a unique flavour due to their lean, low-fat mass in this region. Seafood includes tuna, sardines, shrimp and bonito, which are similar to tuna. Mafé is a common dish consisting of meat in a peanut sauce. Slow-simmered stews with various ingredients are another common food staple in Côte d'Ivoire. Kedjenou is a dish consisting of chicken and vegetables that are slow-cooked in a sealed pot with little or no added liquid, which concentrates the flavours of the chicken and vegetables and tenderizes the chicken. It's usually cooked in a pottery jar called a canary, over a slight fire, or cooked in an oven.

Ivorians have a particular kind of small, open-air restaurant called a 'maquis', which is unique to Côte d'Ivoire. Maquis normally feature braised chicken and fish served with onions and tomatoes, attiéké, and/or kedjenou. A common street-vended food is aloko, which is ripe banana fried in palm oil, spiced with steamed onions and chillies and eaten alone or with grilled fish.





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