The cuisine of the Ivory Coast is a cuisine typical of West Africa, relying on crops introduced by Europeans and differing from region to region depending on what is better suited for their soils and climates. Tubers, grains and nuts are particularly important, as is seafood in coastal areas. The dishes I cooked are among the most popular nationwide.
Related cuisines I've explored so far: Acholi, Angolan, Beninoise,
Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan
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