Food guide
Eating in Côte d'Ivoire: Attiéké, Kedjenou and Garba
Ivorian food is built around a small set of genuinely distinctive staples, and recognising them by name is the fastest way into the country's food culture, whether you're ordering from a street stall or a full maquis table.
Updated 2026-08-16
Attiéké: the everyday staple
Attiéké — grated, fermented cassava steamed into a light, couscous-like texture — is Côte d'Ivoire's defining staple, appearing alongside almost every other dish on this list rather than standing alone. Its slightly tangy fermented flavour and fluffy texture make it the default base for grilled fish, chicken or the street-food pairings below, and it's worth trying on its own at least once to understand why it anchors so much of the country's everyday eating.
Kedjenou: the slow-cooked signature
Kedjenou — chicken or guinea fowl slow-cooked with vegetables in a sealed pot, traditionally over a low fire without added liquid so the dish steams in its own juices — is considered by many Ivorians the national dish proper, distinct from the quicker street food eaten day to day. It's a maquis and restaurant dish rather than a street-stall one, worth seeking out specifically for a proper sit-down meal rather than expecting to find it from a vendor.
Garba and alloco: the street-food pair
Garba — fried tuna served over attiéké with a chilli-onion-tomato relish — is the country's classic cheap, fast street meal, sold from stalls throughout Abidjan and beyond at almost any time of day. Alloco — ripe plantain fried until caramelised and often served with a spicy sauce and grilled fish or egg — is the other street-food essential, sweet and savoury together, and among the easiest Ivorian dishes for a first-time visitor to simply point at and order.