3 dishes people actually cook in Côte d'Ivoire: what they are, how long they take, and what you need to buy.
What can you cook from Côte d'Ivoire? 3 traditional Côte d'Ivoire dishes, from Alloco (30 min, the quickest) to Attieke poisson (2960 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Côte d'Ivoire on the map. Drag to spin the planet.
Plantains fried at the black skin stage, when their sugar caramelises, and served with a fiery onion and chili sauce.
Fermented cassava couscous steamed loose, served under a whole fish scored and charred over coals, with a raw onion salad on the side.
Chicken sealed in a clay pot with no water and no fat, cooked in its own juices and shaken every quarter hour without ever lifting the lid.
Copper documents three dishes from Côte d'Ivoire: Alloco, Attieke poisson and Kedjenou. Fresh chili pepper and onion each appear in more than one recipe. Two of the three are grilled. One of the three needs an oven. Between them they use 15 different ingredients.
The three recipes need 15 ingredients between them, of which 7 are shared by more than one dish. Fresh chili pepper and peanut oil the hardest to find: of the 586 dishes in Copper's atlas, 7 use fresh chili pepper and 11 use peanut oil. Every ingredient list on this page is complete, with quantities, and free to read.
Alloco is the quickest at 30 minutes. Attieke poisson is the longest at 2960 minutes, most of it unattended. The median is 110 minutes — a weekend dish rather than a weeknight one.
Alloco is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Côte d'Ivoire is part of West African.
Countries close to Côte d'Ivoire on the globe — and close on the plate.
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