Ivorian Cuisine

Ivorian cuisine is flavourful, hearty West African food, closely tied to the sociable culture of the maquis, the open-air eateries where Ivorians gather to eat, drink and talk. A signature staple is attiéké, a light, fluffy couscous-like dish of fermented, grated cassava, often served with grilled fish. Beloved dishes include kedjenou, chicken or guinea fowl gently steamed with vegetables in a sealed pot, the starchy pounded foutou served with rich peanut or okra sauces, alloco fried plantain, and the popular street food garba, attiéké with fried tuna. Bold, spicy and generous, it is best enjoyed in the lively, convivial maquis.

What you actually see

• Attiéké - the fluffy fermented cassava staple, often with fish.
• Kedjenou - the aromatic sealed-pot steamed chicken.
• Foutou and sauces - the pounded staple with rich sauces.
• Garba and alloco - the tuna attiéké and fried plantain.

When to go

Year-round; the maquis, open-air eateries especially lively in the evenings, are the heart of Ivorian food culture, serving grilled fish and chicken, attiéké and cold drinks in a convivial atmosphere, while markets and street stalls offer garba, alloco and snacks all day. The maquis experience, as much social as culinary, is essential.

Honest expectations

Ivorian food is hearty, starchy and often genuinely spicy West African fare rather than a refined or internationally known cuisine, so its appeal is bold flavour and the sociable maquis culture rather than culinary subtlety; the usual care with water and street food applies. Enjoyed at a lively maquis with grilled fish, attiéké and cold drinks, though, in the warm, convivial spirit that defines Ivorian eating, the food is genuinely delicious and a real highlight of the country.

Nearby

Abidjan's maquis and every town's markets and stalls are the places to eat.