Celtnet Recipes Côte d'Ivoire (Ivory Coast) Recipesand Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the West African country of Côte d'Ivoire (Ivory Coast). Here you will find all the recipes from Côte d'Ivoire on this site all gathered into one place. I have attempted to gather together here as many Ivoarian recipes as possible. The current collection represents the largest gathering of Ivoarian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Côte d'Ivoire given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

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Côte d'Ivoire (Ivory Coast) and its Cuisine

Côte d'Ivoire; officially: République de Côte d'Ivoire, Republic of Côte d'Ivoire Côte d'Ivoire is a republic with a strong executive power personified in the President. Its de jure capital is Yamoussoukro and the official language is French. The country is divided into 19 regions and 58 departments. Côte d'Ivoire's economy is largely market-based and relies heavily on agriculture, with smallholder cash crop production being dominant. 77% of the population are considered Ivorians. They represent several different people and language groups. An estimated 65 languages are spoken in the country. One of the most common is Dyula, which acts as a trade language as well as a language commonly spoken by the Muslim population. French, the official language, is taught in schools and serves as a lingua franca in urban areas (particularly Abidjan). The majority of Ivorians are largely Christian (primarily Roman Catholic) and animist. 4% of the population is of non-African ancestry. Many are French, Vietnamese and Spanish citizens, as well as Protestant missionaries from the United States and Canada.

Traditional Ivoarian cuisine combines local fresh fruit with chicken and/or peanuts. Much of the recipes used here are traditionally West African and there is also a strong French influence to the cuisine. Along with fish and grains yam and cassava are the country's staples.


The alphabetical list of recipes from Côte d'Ivoire follows (limited to 100 recipes per page). There are 47 recipes in total:


Page 1 of 1



Akoumain Salé
(Salted Akoumain)
     Origin: Cote dIvoire
Halibut with Rice and Vegetables
     Origin: Cote dIvoire
Riz au Gras Ivorienne
(Ivorian Fat Rice)
     Origin: Cote dIvoire
Akpessi de Bananes
(Plantain Akpessi)
     Origin: Cote dIvoire
Kakakou
(Palm Soup Base)
     Origin: Cote dIvoire
Sablés Coco
(Coconut Shortbread)
     Origin: Cote dIvoire
Aloco
     Origin: Cote dIvoire
Kakakou au Poisson Frais
(Kakakou with Fresh Fish)
     Origin: Cote dIvoire
Salade aux Oeufs
(Ivorian Egg Salad)
     Origin: Cote dIvoire
Aloco avec Tilapia
(Tilapia with Plantain Chips and Tomato Sauce)
     Origin: Cote dIvoire
Kedjenou
     Origin: Cote dIvoire
Sauce Claire and Plantain Fufu
     Origin: Cote dIvoire
Aloko
     Origin: Cote dIvoire
Kejenou
     Origin: Cote dIvoire
Sauce Claire and Plantain Fufu II
     Origin: Cote dIvoire
Attiéké
     Origin: Cote dIvoire
Maffé de Tabaski
(Maffé for Tabaski)
     Origin: Cote dIvoire
Sokossoko de Rogon
(Kidney Sokossoko)
     Origin: Cote dIvoire
Avocats au Gingembre
(Gingered Avocados)
     Origin: Cote dIvoire
Pain de Banane Plantain
(Plantain Loaf)
     Origin: Cote dIvoire
Soupe à la Noix de Coco Ivorienne
(Ivorian Coconut Soup)
     Origin: Cote dIvoire
Blanquette d'Agneau au Curry
(Curried Blanquettes of Lamb)
     Origin: Cote dIvoire
Poisson au Lait de Coco
(Fish in Coconut Milk)
     Origin: Cote dIvoire
Soupe d'avocat Abidjanaise
(Avocado Soup in the Manner of Abidjan)
     Origin: Cote dIvoire
Citronelle
(Lemongrass Tea)
     Origin: Cote dIvoire
Poisson Sauce Aubergines
(Fish and Aubergine Sauce)
     Origin: Cote dIvoire
Soupe de Lentilles Ivorienne
(Ivorian Lentil Soup)
     Origin: Cote dIvoire
Cucumber and Courgette Salad
     Origin: Cote dIvoire
Poitrine de Porc Grillée à l'Ail
(Grilled Belly Pork with Garlic)
     Origin: Cote dIvoire
Steack à la Mauricienne
(Mauritian-style Steaks)
     Origin: Cote dIvoire
Curry d'Agneau
(Comoran Lamb Curry)
     Origin: Cote dIvoire
Poulet à la N'Gatietro
(Chicken in the Manner of N'Gatietro)
     Origin: Cote dIvoire
Taro aux Fruits de Mer
(Taro with Seafood)
     Origin: Cote dIvoire
Curry de Poulet aux Bananes Plantain
(Chicken and Plantain Curry)
     Origin: Cote dIvoire
Poulet Farci au Riz
(Chicken Stuffed with Rice)
     Origin: Cote dIvoire
Tarte à l'Ananas Caramélisé
(Caramelized Pineapple Tart)
     Origin: Cote dIvoire
Daurade Braisée
(Braised Sea Bream)
     Origin: Cote dIvoire
Poulet Kédjénou
(Kédjénou Chicken)
     Origin: Cote dIvoire
Tarte aux citrons verts meringuée
(Lime Meringue Pie)
     Origin: Cote dIvoire
Ecrevisses au Curry
(Crayfish Curry)
     Origin: Cote dIvoire
Purée d'Avocat au Thon
(Mashed Avocados with Tuna)
     Origin: Cote dIvoire
Velouté d'Ignames
(Cream of Yam Soup)
     Origin: Cote dIvoire
Foutou
     Origin: Cote dIvoire
Queue de Boeuf Persillée
(Oxtail with Parsley)
     Origin: Cote dIvoire
Yams with Tomatoes
     Origin: Cote dIvoire
Gâteau Molleux à l'Ananas et à la Noix de Coco
(Soft Cake with Pineapple and Coconut)
     Origin: Cote dIvoire
Ragoût de Porc aux Potates Douces
(Pork Stew with Sweet Potatoes)
     Origin: Cote dIvoire

Page 1 of 1



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The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

This list of Ivoarian recipes is brought to you by the One Milion People Campaign that seeks to make a number of ancient cookery texts and recipes freely available on the web. Please take a few minutes to help support this stie (all donations are made securely via PayPal):

Solution Graphics

How To Roast Coffee

By Ray Forrest | Published 2011-11-28 05:52:45 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

In all actuality, coffee begins as a fruit that is bright red in appearance. However, you cannot simply make coffee directly from this fruit. As a matter of fact, there are several stages that this fruit goes through before it is transformed into coffee beans.

Sausages, Anyone?

By alexstaff | Published 2011-08-12 20:00:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

What Is A Stainless Steel Turkey Fryer?

By Zach Winsett | Published 2011-11-21 02:13:48 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Tired of the same turkey year after year? This year do something different, fry it! A stainless steel turkey fryer will provide different cooking options that your family will love.

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By jerl15t | Published 2011-07-20 22:19:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Restaurant can combine customary cuisine in its menu with several dishes of exotic for us cuisine. In this case, you can take pleasure in the majestic taste of sirloin steak.

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By gwydion | Published 2010-07-12 16:28:54 | 2010 Recipes and Cookery Articles |

Recipe Information: 114

Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.

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By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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By Russell Wardle | Published 2011-11-15 08:18:15 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

While we find ourselves using new technology and doing business differently, there are still some things that are not going to be replaced. The old griddle is something that will last a life time and beyond. It is well seasoned and broken in. There are people in the family who are envious.In business, there are ways of cutting corners but it will never replace honesty, ethical standards and the effort put into doing hard work consistently.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Stainless Steel Cookware - What Is The Fuss All About?

By Nik Aleksandrov | Published 2011-12-01 18:04:34 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Why is stainless steel cookware superior? While it is not truly "stainless" it has an extremely high resistance to stains, to corrosion and to rust which makes it not only very low maintenance but very often preferred over others.


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