Ivorian

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Attiéké (Steamed Fermented Cassava Granules)

One of Côte d'Ivoire's national dishes. This site's kedjenou page names attiéké and then tells you that African grocers sell it dried or frozen — this is the page that makes it. The ferment is started by mixing freshly grated cassava with cassava that has already fermented, so the starter is a piece of the last batch of food rather than a liquid kept in a jar. Everything after that is taking water out: the mash is pressed under a weight, pushed through a sieve, and then steamed rather than boiled, which is the only reason it arrives as separate granules.

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Kedjenou (Sealed-Pot Chicken)

Côte d'Ivoire's sealed-pot chicken: bird, onion, tomato and aubergine shut into an earthenware canari and cooked with no added water at all. The vegetables make the entire sauce themselves, and instead of stirring you shake the pot — the name literally means 'to shake'.