Derived from grated cassava, Attiéké emerges as a flavorful Ivorian dish, boasting a texture reminiscent of couscous. This culinary gem holds a special place in the hearts and palates of Côte d'Ivoire, particularly thriving in Abidjan. Served alongside braised fish or meat, as well as complementary elements like plantain, couscous, and cassava, Attiéké offers a symphony of tastes and textures on the plate. Over the years, this dish has evolved into various delightful forms, with notable variations such as abgodjama, attiéké petit grain, and garba attiéké, each contributing to the diverse and rich culinary tapestry of Côte d'Ivoire.

Garba, a popular Ivorian street food, presents a delightful fusion of attiéké paired with deep-fried pieces of tuna, creating a harmonious blend of flavors and textures. The dish is meticulously seasoned with a medley of ingredients, including tomatoes, chopped onions, and peppers, enriched by the savory oil derived from the fried tuna and the carefully selected seasoning. Originating in the 1990s, Garba, named after a Nigerian innovator, emerged from the creative idea of combining attiéké with red tuna. The dish pays homage to its creator, Garba, and its humble beginnings trace back to sales in university halls of residence. Its affordability and consistent appeal quickly propelled Garba to culinary stardom. In present times, Garba is often presented wrapped in a banana leaf, adding a touch of tradition to its presentation. Its widespread popularity makes Garba a versatile and ubiquitous choice enjoyed at any time of the day across various locales.  

Mafé sauce, more commonly recognized as peanut butter stew, is a flavorful concoction crafted from a blend of meats like chicken, lamb, or beef, combined with tomatoes, onions, peanuts, garlic, cabbage, and assorted leaf or root vegetables. Typically served alongside white rice or fufu, this dish traces its origins to Mali, where it is also known as domodah. The versatility of peanut butter stew is highlighted by the multitude of variations incorporating ingredients such as okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, and various spices. Evolving beyond its Malian roots, peanut butter stew has become a culinary delight enjoyed widely across West Africa, including countries like Cameroon, and has even found its way to the tables of enthusiasts in France.

Kedjenou, a culinary gem hailing from the heart of Ivory Coast, is a meticulously crafted dish involving the slow-cooking of chicken and vegetables in a traditional clay pot known as a canari. What sets this dish apart is its unique preparation method—sans the addition of water or oil. The succulent amalgamation of chicken and vegetables releases their own natural juices and fats during the slow-cooking process, resulting in a rich and flavorful ensemble. Typically served alongside rice or attiéké, Kedjenou captures the essence of Ivorian gastronomy. While its origins are rooted in the central regions of the country, the preparation techniques can vary from household to household. For instance, the Baoulé, an ethnic group situated in the center of Ivory Coast, employ banana leaves to cover the canari during the cooking process, adding their own distinctive touch to this cherished traditional dish.

Foutou, a hearty delicacy, is crafted from boiled and pounded plantains or yams, renowned for their sweet flavor and nutritional richness. This thick and substantial paste serves as a perfect companion to various stews, creating a harmonious blend of textures and tastes. Best enjoyed in the traditional Ivorian manner, Foutou reaches its pinnacle when savored by hand, much like Attiéké. Simply break off a piece with your fingers and immerse it in the flavorful sauce, relishing the tactile connection to this authentic Ivorian culinary experience.

Biékosseu, translating to chili sauce, stands as a quintessential dish from the Akan culture, specifically originating from the Attié community. In rural villages, the traditional preparation involves solely red chili, savored alongside Foutou and complemented by the delightful addition of dry Mangni fish or succulent snails. This culinary gem has undergone an evolution, and a variation known as N’Sêsseu has emerged, featuring eggplant as a key ingredient. When Ivorians indulge in this fiery delight, the intense flavors are said to evoke an emotional response, making them "cry all the tears of the body." Such is the power and passion encapsulated in the vibrant tapestry of Ivorian cuisine.

Hailing from the western region of the Ivory Coast, kplé stands out as a typical sauce with a distinctive twist! Kplé baha, a delightful creation made from Irvingia gabonensis seeds, takes center stage, offering a unique culinary experience. Traditionally served alongside cassava Foutou, this dish unveils its versatility with variations that include pairing it with ripe banana Foutou or rice. Dried beans harvested from the pods of towering wild trees transform into kaklous, also known as sioko, becoming key ingredients in sauces, particularly featured in Beté and Baoule recipes. Across different regions, this culinary marvel goes by various names, such as Kplé ba in the west and Kaklou for the Akans or Mandé, showcasing the diverse culinary tapestry of the Ivory Coast.

A ubiquitous street-stall delicacy, Alloco features ripe plantain slices, fried to perfection in palm oil, and seasoned with a zesty sauce of onions and chili. This delectable treat stands out as a snack on its own, and it's frequently paired with a hard-boiled egg and a complementary side dish. Another mouthwatering option is Claclo, crafted from mashed ripe plantains. Alloco's widespread popularity resonates among both locals and visitors, making it a must-try dish that encapsulates the vibrant flavors of the region.