Bouffe Ivoire

Dense and elastic ball of dough made from pounded plantains or cassava. Served with a rich and creamy seed sauce, made from palm nut pulp. A hearty, typical Ivorian dish.

Ball of pounded plantain or cassava accompanied by a gombo sauce. The sauce is prepared with okra, giving it a characteristic slimy texture and savory taste.

Foutou served with a peanut paste-based sauce (mafe). The sauce is creamy, rich, and offers a pronounced flavor of simmered peanuts.

Foutou served with a mix of seed sauce (palm nut) and gombo sauce (okra). Combines the richness of palm nut with the texture of okra.

Fermented cassava paste (placali) served with gombo (okra) sauce. Placali has a soft texture and a slightly tangy taste that pairs well with the slimy sauce.

Fermented cassava paste served with a rich palm nut-based seed sauce.

Fermented cassava paste accompanied by a mix of seed sauce and gombo sauce.

Steamed cassava semolina (attiéké), light and granular, served with grilled or fried tilapia. Usually accompanied by fresh vegetables and a spicy sauce.

Cassava semolina (attiéké) served with Captain fish, a firm and flavorful white-fleshed fish.

Cassava semolina (attiéké) served with a piece of grilled or fried chicken.

Dish composed of tilapia served with an assortment of side dishes.

Dish composed of Captain fish served with an assortment of side dishes.

Dish composed of chicken served with an assortment of side dishes.

Grilled and seasoned meat (choukouya), cut into small pieces, served with attiéké (cassava semolina).

Grilled seasoned meat (choukouya) served with alokos (fried ripe plantains).

Grilled seasoned meat served with yam (tuber), boiled or fried.

Grilled seasoned meat served with white rice.

Grilled seasoned meat served with Tchep rice (red fatty rice cooked with tomatoes and spices).

Rice dish served with fish.

Rice served with a whole or piece of charcoal-grilled fish.

Rice served with grilled Captain fish.

Rice served with charcoal-grilled chicken, marinated in spices.

White rice served with gombo (okra) sauce.

White rice served with seed sauce (palm nut).

Dish of Senegalese origin composed of chicken or fish marinated in lemon and cooked with plenty of caramelized onions and mustard.

Creamy stew prepared with a peanut paste sauce, tomatoes, and vegetables. Usually served with white rice.

Rice served with spinach or green leaf sauce.

Popular Ivorian street food dish composed of attiéké (cassava semolina) and fried tuna, garnished with fresh onions and peppers.

Fermented corn paste cooked in leaves (dokounou), served with grilled or fried turkey necks.

Fermented corn paste (dokounou) served with fish.

Half chicken marinated and charcoal-grilled.

Whole chicken marinated and charcoal-grilled, ideal for sharing.

Giant African snails cooked in sauce or sautéed, served with attiéké.

Giant snails served with fried plantains (aloko).

Giant snails served with yam.

Attiéké served with grilled chicken.

Attiéké served with grilled fish.

Attiéké served with grilled Captain fish.

Attiéké served with grilled dorade.

Fried plantains (aloko) served with grilled chicken.

Fried plantains served with hard-boiled eggs and a choice of fish or chicken.

Grilled meat skewers.

Fermented cassava paste served with Kopêh sauce, a variant of a particular slimy sauce.

Small fried turnovers stuffed with spicy tuna. Crispy on the outside and soft on the inside.