Ivorian cuisine

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

Acheke (), the correct spelling being attiéké (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Côte d’Ivoire. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried acheke is also prepared, which is similar in texture to couscous.

Western African stew

West African dish

regional cuisine

culinary traditions of Ivory Coast

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire.

thumb|Woman preparing fante kenkey (boiled maize dough)