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Ivory Coast Food: Ivorian Food: Traditional Dishes of Ivorian Coast - Africaflavour

          Ivory Coast Food: Ivorian Food: Traditional Dishes of Ivorian Coast - Africaflavour


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Ivory Coast is also known as Côte d’Ivoire. It is located on the coast of West Africa. 


Ivory Coast as varieties of food and there are locally made food.


Here are the most popular Ivorian Dishes (Food).


1. Attieke

2. Alloco

3. Kedjenou

4. Fufu

5. Garba

6. Peanut Butter Stew

7. Placali

8. Bissap

9. Sauce Kope


1. Attieke

Grated cassava is used to make the cuisine attiéké, which has a consistency and flavor similar to couscous. It is also one of the traditional dishes of Ivorian Coast. 


It's regarded as one of the foods most frequently eaten in Côte d'Ivoire, especially in Abidjan. Plantain, couscous, cassava, and braised fish or pork are typically served with attiéké. 


Over the years, the dish has seen numerous modifications. A few of the most well-known are garba attiéké, attiéké petit grain, and abgodjama.



2. Alloco

Alloco is a well-liked street snack made of small, sliced ripe plantains that are fried and salted in palm oil and served with a hot sauce made with chiles and onions. It is also one of the traditional dishes of Ivorian Coast. 


The word "loko," which denotes when a plantain is ripe, comes from the Baoulé (an Akan ethnic group in the Eastern Ivory Coast), and is the source of the dish's name. 


Alloco can be eaten as a snack on its own or with other foods like braised chicken, hard-boiled eggs, freshly grilled fish, and a side dish. It is also sometimes eaten alone.



3. Kedjenou


A clay pot is used to slowly cook chicken and vegetables for a dish called kedjenou. The meal is served with rice or attiéké after being prepared without the use of water or oil. It is also one of the traditional dishes of Ivorian Coast. 



The veggies often cook in the oil from the chicken and their own water. 


The dish is usually prepared in a canari, a unique clay pot, and is thought to have originated in the country's center. 


Nonetheless, the recipes used to make this dish vary from home to home. For instance, the Baoulé, an ethnic minority residing in the heart of Ivory Coast, cover the canari with banana leaves as it cooks.



4. Fufu


A sort of large dumpling called fufu is made with a flour blend of green plantains and cassava. It is also one of the traditional dishes of Ivorian Coast. 



After combining the two components in equal amounts with water, they are cooked on a pan over low heat. The resulting mixture is then wet using lukewarm water and formed into a ball. 


It is eaten with the fingers and is used to mop up other meals, especially soups and sauces, off the plate. Though it is regarded as the national dish of the Ivory Coast, fufu is a mainstay in many other African nations.



5. Garba


The popular Ivorian street food dish garba is made out of deep-fried tuna chunks with attiéké. It is also one of the traditional dishes of Ivorian Coast. 



Along with seasoning and a tiny bit of oil from the fried tuna, the meal is seasoned with tomatoes, chopped onions, and peppers. 


It's thought that Garba, a Nigerian, came up with the concept of pairing attiéké with red tuna in the 1990s. 


To honor him, the dish's name has been retained. When garba was originally offered for sale in the residence halls of universities, it quickly gained popularity because it was inexpensive and had a high consistency. 


Garba is served after being wrapped in a banana leaf in a few locations these days. Garba is consumed by people anytime of the day, it is fairly ubiquitous.



6. Peanut Butter Stew


Mafé sauce, another name for peanut butter stew, is a stew made with meat (beef, chicken, or lamb), tomato, onion, peanuts, garlic, cabbage, and leafy or root vegetables. It is also one of the traditional dishes of Ivorian Coast. 



Usually served with fufu or white rice, this dish Also called domodah, it has Mali as its origin. Ingredients like okra, maize, carrots, cinnamon, spicy peppers, paprika, black pepper, turmeric, cumin, and other spices are used in a variety of variations of the dish. 


These days, peanut butter stew is enjoyed extensively in Cameroon, France, and other parts of West Africa.



7. Placali


Another delicacy made with fermented cassava dough is called placali. It is slowly cooked in water and then left to cool. It is also one of the traditional dishes of Ivorian Coast. 


Placali is claimed to have a sour flavor akin to sourdough bread and looks like fufu. It is typically eaten for lunch and is served with sauce dishes or a soup made with groundnuts or palm nuts.



8. Bissap


Bissap, sometimes referred to as roselle juice, is a drink made from the blooms of the Hibiscus type Roselle plant. 


The beverage is called hibiscus tea when it is heated; otherwise, it is sweetened and served cold. 


Bissap is often dark reddish-purple in color and tastes much like cranberry juice with hints of grape flavor. It is commonly served with mint leaves. 


Other flavorings including orange essence, ginger, pineapple juice, tea grass, vanilla, and a few more can also be added. Bissap is found throughout the Caribbean and in a few West African nations.



9. Sauce Kopè


The Ivory Coast is known for its sauce kopè, which is made with fish or meat, escargot (snails), and crab. It has a spicy flavor and a gummy texture. It is also one of the traditional dishes of Ivorian Coast. 


Translating to "sauce okra," sauce kopè is typically eaten with placali. Since okra has a semi-neutral flavor in general, the dish's flavor is determined by the ingredient(s) that are cooked with it.


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