Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.

Examples
West African cuisine
regional cuisine
Characteristic parts
Attiéké
West African dish of fermented cassava pulp
Dumboy
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Fufu
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Kedjenou
Spicy chicken stew from West Africa
Kenkey
Fermented corn dumpling, common in west Africa
Peanut stew
Western African stew
Has characteristic parts: Attiéké Dumboy Fufu Kedjenou Kenkey Peanut stew
Categories: Cuisine West African cuisine
Subcategories: West African cuisine
Also known as:
English: Ivory Coast cuisine
Wikidata ID: Q3006952
Wikipedia title: Ivorian cuisine
References:
Wikipedia article: Ivorian cuisine
Inbound Links
Kedjenou


Unlinked Mentions

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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