Ivorian

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Attiéké (Steamed Fermented Cassava Granules)

One of Côte d'Ivoire's national dishes: fermented cassava granules. The ferment starts by mixing fresh grated cassava with some already fermented, so the starter is part of the last batch. The mash is then pressed, sieved, and 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'.