Western Africa
Food of Ivory Coast
The 6 most iconic national dishes of Ivory Coast — real photos, key ingredients and tasty facts behind every plate.
Africa
Attiéké
A fluffy, slightly tangy cassava couscous that is one of Côte d’Ivoire’s signature foods. It is commonly served with grilled fish or meat, onions and spicy condiments.
Did you know?
Attiéké originated among the Ebrié and related lagoon peoples and is now eaten across Côte d’Ivoire and much of West Africa.
Garba
A hugely popular Ivorian street dish of attiéké topped with fried tuna and often finished with chopped onions, tomatoes and chili. It is cheap, filling and strongly associated with urban everyday life.
Did you know?
The dish became especially linked with student and working-class food culture and takes its name from Hausa vendors known as 'Garba'.
Kédjénou
A rich, slow-cooked Ivorian stew, usually made with chicken and vegetables in a tightly sealed pot. It is deeply savory, peppery and aromatic, with little added liquid.
Did you know?
Kédjénou is traditionally cooked in a canari, a clay pot, whose sealed lid helps trap steam and intensify the flavors.
Alloco
Sweet ripe plantains sliced and fried until caramelized at the edges, often served with chili, onions or grilled fish. It is one of the country’s most recognizable snacks and side dishes.
Did you know?
Alloco is especially associated with the Baoulé people, but it became a nationwide classic sold everywhere from roadside stalls to restaurants.
Foutou
A smooth, stretchy pounded starch made in Côte d’Ivoire from plantain, yam or both, typically eaten with soups and sauces. Its mild flavor makes it a perfect base for rich accompaniments.
Did you know?
In Côte d’Ivoire, foutou is often specifically made from pounded plantain and yam, distinguishing it from other West African fufu traditions.
Nyama choma
Grilled roasted meat, usually goat or mutton, eaten in parts of Côte d’Ivoire as a robust, smoky specialty. It is typically served simply, letting the charred meat and seasoning stand out.
Did you know?
Though better known in East Africa, nyama choma is also documented in Côte d’Ivoire, where grilled meat culture overlaps with wider African culinary traditions.