It’s impossible to talk about Ivory Coast without mentioning its culinary culture. As the proud hostess of this magnificent country, I’m delighted to share the flavors and traditions that have shaped our identity. From the folklore of its markets to comforting family recipes, each dish carries a story that connects us to our roots. Handed down from generation to generation, these authentic recipes, flavored with aromatic spices and fresh produce, will transport you to the heart of Côte d’Ivoire.
Attieke with Grilled Fish
A Taste of Ivory Coast's Coastal Delight
- 500g Attieke (cassava couscous)
- 2 whole fresh fish (tilapia or sea bass), cleaned and scaled
- 2 ripe tomatoes, diced
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon ground ginger
- 1 tablespoon ground paprika
- 1 tablespoon ground black pepper
- 1 tablespoon ground crayfish (optional, for added flavor)
- 1 lemon, juiced
- Salt to taste
- Fresh parsley or cilantro for garnish
1. Prepare the Fish
Make diagonal cuts on both sides of the fish, season with salt, black pepper, and lemon juice. Set aside to marinate while you prepare the rest of the dish.
2. Cook the Attieke
Rinse the Attieke in cold water and drain well. In a large steamer or couscousiere, steam the Attieke for about 15 minutes until it’s light and fluffy.
3. Grill the Fish
Preheat a grill or barbecue. Brush the fish with vegetable oil and grill each side for about 5 minutes or until it’s cooked through and has a nice grilled flavor. Set aside.
4. Prepare the Sauce
In a large skillet or saucepan, heat the vegetable oil and red palm oil (if using) over medium heat. Add the onions, garlic, and bell peppers. Sauté until they are soft and fragrant.
Stir in the diced tomatoes, tomato paste, ground ginger, paprika, black pepper, and ground crayfish (if using). Let the sauce simmer for about 5 minutes, stirring occasionally.
Season the sauce with salt to taste, and adjust the seasoning as desired.
5. Serve
Place a generous portion of steamed Attieke on a plate. Top it with grilled fish and spoon the flavorful sauce over the fish and Attieke.
Garnish with fresh parsley or cilantro for a burst of color and extra flavor.
Enjoy this delectable Attieke with Grilled Fish, a true taste of Ivory Coast’s coastal delight that celebrates the essence of our culinary culture. Bon appétit!
Our traditional recipes are like a symphony of flavors, each note singing the praises of our land."
Kedjenou
A Hearty Chicken Stew from Ivory Coast
- 1 whole chicken, cut into pieces
- 2 large onions, finely chopped
- 2 ripe tomatoes, diced
- 2 bell peppers (red and green), sliced
- 3 medium-sized eggplants, cubed
- 4 carrots, peeled and sliced
- 4-5 tablespoons vegetable oil
- 2 tablespoons peanut butter
- 2 cups chicken broth
- 2-3 habanero peppers (adjust to your spice preference)
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
1. Marinate the Chicken
In a large bowl, place the chicken pieces and season them with salt, pepper, grated ginger, and minced garlic. Rub the spices into the chicken and let it marinate for about 30 minutes.
2. Sear the Chicken
In a heavy-bottomed pot or Dutch oven, heat the red palm oil over medium-high heat. Add the marinated chicken and brown it on all sides. Remove the chicken from the pot and set it aside.
3. Prepare the Sauce
In the same pot, add the chopped onions, diced tomatoes, and sliced bell peppers. Sauté until they become tender and slightly caramelized.
Stir in the peanut butter and mix well with the vegetables to create a thick sauce.
4. Assemble the Stew
Return the seared chicken pieces to the pot. Add the cubed eggplants and sliced carrots.
Pour in the chicken broth until it covers the chicken and vegetables. Add the habanero peppers, ground coriander, thyme, and bay leaf. Stir everything together.
5. Slow-Cook the Stew
Cover the pot with a lid and let the stew simmer over low heat for about 1 to 1.5 hours or until the chicken is tender and the flavors have melded together.
Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.
6. Serve
Once the Kedjenou is cooked to perfection, remove the bay leaf and habanero peppers (if desired) to control the spice level.
Garnish with fresh parsley or cilantro for a burst of color and added freshness.
Enjoy the heartwarming and flavorful Kedjenou, a traditional chicken stew that exemplifies the rich culinary heritage of Ivory Coast. With every spoonful, you’ll savor the cultural essence and taste the warmth of our cherished family recipes. Bon appétit!
This sharing is a heartfelt invitation to explore the flavors and traditions of Ivory Coast’s gastronomic wonders. Through the authentic recipes of Attieke with grilled fish and Kedjenou, we’ve embarked on a culinary journey.
Attieke, with its delicate texture and tantalizing aroma, perfectly complements the grilled fish, creating a harmony of tastes that will transport you to the vibrant markets of Ivory Coast. And when you savor the goodness of Kedjenou, simmered to perfection with aromatic spices and tender chicken, you’ll taste the warmth and love that is ingrained in our culture.
I encourage you to don your apron, gather the ingredients, and embark on your own gastronomic adventure.
I would be thrilled to hear about your experiences as you try these recipes, so don’t hesitate to comment and share it below.
Bon appétit, and may your culinary journey be filled with delight and discovery!
