West Africa
Ivorian food
French colonial habits laid over West African cooking, so bread and grilled fish sit beside attiéké, fermented cassava steamed into fine grains. Kedjenou, chicken slow cooked sealed in a pot with almost no liquid, is the dish worth crossing a city for.
Attiéké is the thing to understand: light, faintly sour, and served with almost everything.
If you have never eaten it
Every Ivorian dish we know
9 dishes. Each has a page explaining what it is and how it is eaten.