Papischou
The cuisine of Côte d’Ivoire (Ivory Coast) reflects the country’s ethnic diversity, fertile land, and coastal location. Ivorian cooking is built around starchy staples—cassava, plantains, yams, rice, and maize—paired with rich sauces and stews made from vegetables, palm oil, peanuts, okra, tomatoes, and leafy greens. Proteins range from chicken, beef, and goat to smoked or fresh fish and seafood. Spicing tends to be deep and aromatic rather than fiery, using ginger, garlic, onions, c
