Ivorian cuisine

Typical ingredients

Seafood (fish, shrimp, crab), Vegetables (eggplant, okra, tomatoes, onions, garlic), Peanuts, Peanut butter, Rice, Couscous, Yams, Plantains, Ginger, Chili peppers

Presentation and garnishing

Ivorian cuisine is often served on a large platter with the main dish in the center and the sides arranged around it. The cuisine is often garnished with fresh herbs and spices, and is served with a side of rice or couscous. The cuisine is also often accompanied by a glass of palm wine or a cold beer.

The cuisine is often served with a side of attiéké, a type of couscous made from cassava. The cuisine is also known for its use of baobab fruit, which is believed to have medicinal properties.

More cuisines from this region...

Nigerian cuisine, Ghanaian cuisine, Senegalese cuisine, Malian cuisine, Benin cuisine, Burkinabé cuisine, Guinean cuisine, Liberian cuisine, Sierra Leone cuisine, Togolese cuisine

History

Ivorian cuisine has a long history dating back to the pre-colonial era. The cuisine has been influenced by the French, who colonized the region in the 19th century, as well as by the Arabic cultures that were brought to the region through trade. The cuisine is an important part of the country's cultural heritage and is often served at festivals and celebrations.

Cultural significance

Ivorian cuisine is an important part of the country's cultural heritage and is often served at festivals and celebrations. The cuisine is also an important part of daily life, with many families gathering around the table to share a meal. The cuisine is also known for its use of spices and herbs, which are believed to have medicinal properties.

Health benefits and considerations

Ivorian cuisine is generally healthy, with a focus on fresh ingredients and seafood. However, the cuisine is also high in fat and calories due to its use of peanuts and peanut butter. People with peanut allergies should be cautious when consuming this cuisine.