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Cote D’ Ivoire Velouté d’Ignames (Cream of Yam Soup)

February 26, 2015 By Darlene at International Cuisine

Cote D’Ivoire is part of the African yam belt.  The Akan have a yam festival every year to celebrate this tuber’s harvest.  Many times yams in the United States is actually a sweet potato.  You need to do some homework to actually find a real yam, they come in many colors.  I was able to find red ones at least I think I did!  The soup is a delicious way to showcase this much loved and depended upon tuber in the Ivory Coast. Enjoy!

Cote D Ivoire Yam Soup

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5 from 1 vote

Cote D' Ivoire Velouté d'Ignames (Cream of Yam Soup)

Course Soup
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 1/2 lbs yam peeled, washed and chopped
  • 3 leeks washed and finely chopped
  • 2 onions finely chopped
  • 2 Tablespoons butter
  • 6 cups water +/-
  • 1 small can of evaporated milk
  • salt and freshly-ground black pepper to taste
  • 4 slices of stale bread
  • 3 tbsp groundnut oil

Instructions

  • Melt the butter in a stock pot, add the leeks and onions and fry until golden brown (about 10 minutes).
  • Add in the yams then cover with plenty of water and season to taste with salt and freshly-ground black pepper.
  • Bring to a simmer, cover and cook for about 30 minutes, or until the yam pieces are tender.
  • When the soup is almost ready, heat the groundnut oil in a pan.
  • Cut the bread into large cubes and fry in the oil until golden brown all over.
  • Remove the bread with a slotted spoon and set aside on a paper towel to drain.
  • When the yam mixture has cooked, take off the heat and allow to cool slightly then puree in a blender until smooth.
  • Return the puree to a pan and stir in the condensed milk.
  • Allow to heat through then ladle into warmed soup bowls and serve topped with the fried bread croutons.

 

Filed Under: Cote D' Ivoire, Recipes, soup

Cote D’ Ivoire Cucumber and Courgette Salad

February 26, 2015 By Darlene at International Cuisine

Cote D’ Ivoire Cucumber and Courgette Salad is simply delicious.  The sweetness added to the vinegar along with the pepper flakes are wonderful. I am always looking for ways to use an abundance of Zucchini from my garden and will make this recipe often. I hope you enjoy it too!

Cote D' Ivoire Cucumber salad

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5 from 1 vote

Cote D' Ivoire Cucumber and Courgette Salad

Course Salad
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 medium cucumbers scored with a fork and sliced very thinly
  • 2 medium courgettes zucchini, scored with a fork and sliced very thinly
  • 1/2 cup white wine vinegar
  • 4 Tablespoons sugar
  • 1 cup hot water
  • 1 Tablespoon salt
  • 1 teaspoon coarsely-ground black pepper
  • 1 teaspoon crushed red pepper flakes

Instructions

  • In a bowl arrange alternating layers of cucumber and courgette.
  • Whisk the vinegar, sugar, hot water, salt, black pepper and chilli flakes together and pour over the layers of cucumbers and courgettes.
  • Allow to marinate for at least 1 hour before serving.

 

Filed Under: Cote D' Ivoire, Salad, Vegetarian

Cote D’ Ivoire Kedjenou (Chicken Stew)

February 26, 2015 By Darlene at International Cuisine

Cote D’ Ivoire Kedjenou is a wonderful chicken stew that is cooked in a special vessel called a canari or canary.  This cylindrical vessel does not allow any steam to escape keeping in all the juices of whatever is in the pot.  This technique of cooking results in a scrumptious tender piece or chicken.  The vessel is shaken or turned over the coals for a good period of time to achieve this result.  You can get close with a tight-fitting lid and some tin foil on a dutch oven or stock pot. The chicken stew went perfectly with the side dish called attieke and the cucumber and courgette salad.  Enjoy!

Cote D' Ivoire kedjenou

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4 from 4 votes

Cote D' Ivoire Kedjenou (Chicken Stew)

Course Main Dish
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs. of chicken thighs and wings work well with skin on, however any chicken pieces can be used
  • 1 eggplant peeled sliced and salted
  • 1 onion chopped
  • 2 green onions chopped
  • 1 hot chili pepper seeded and chopped
  • 3-4 to matoes peeled and chopped
  • 1 red or green bell pepper
  • ginger one small piece, peeled and minced
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 2 cloves of garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 cup of water or chicken stock
  • 1 tablespoon ground nut oil only necessary if using skinless chicken.

Instructions

  • Combine all ingredients into a large cooking pot.
  • Stir well until everything is combined
  • Seal the pot with some heavy duty aluminum foil
  • Put on the tight fitting lid
  • Cook on medium high heat for about 5 minutes then turn down to low.
  • Shake the pot without removing the lid every 15 minutes
  • Cook for 1 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done.
  • Serve with Attieke or rice, Enjoy!

 

Filed Under: Cote D' Ivoire, Main Dish, Recipes

Cote D’ Ivoire Attiéké (Fermented Cassava)

February 26, 2015 By Darlene at International Cuisine

Cote D’ Ivoire Attiéké  is a traditional Ivorian recipe.  It is made with fermented and grated cassava.  The dish is steamed and similar in texture to a couscous.  The flavor due to the fermenting is a wonderful sourness.  I was able to find frozen Attiéké at my local African market.  It can also be found boxed.  It was the perfect companion to the main dish called kedjenou.  I would highly recommend you try it! Serve with some garnish of sliced onions and tomatoes.

Cote D' Ivoire attieke

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4.34 from 3 votes

Cote D' Ivoire Attiéké (Fermented Cassava)

Course Side Dish
Cuisine Cote D' Ivoire
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 bag of attiéke about 1 lb.
  • 1 Tablespoon vinegar
  • 2 Maggi or stock cubes
  • 2 Tablespoons olive oil

Instructions

  • Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
  • Now remove from the steamer and work the attiéké with a fork to break up any clumps.
  • Return to the steamer and cook for about 10 minutes more.
  • Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough.
  • Steam for a further 10 minutes.
  • Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous or grits).
  • Once it is done, turn into a large bowl and work in the vinegar, crumbled Maggi cubes and olive oil. To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.

 

 

Filed Under: Cote D' Ivoire, Recipes, Side Dish, Vegetarian

Cote D’ Ivoire Melon Fingers

February 26, 2015 By Darlene at International Cuisine

Cote D’ Ivoire melon fingers was a light and refreshing way to end our Ivorian meal. Dessert is not common on the Ivory coast however fruit is and that is what would typically be served as a sweet treat at the end of a meal.  There are many tropical choices there.  I chose cantaloupe with lime slices as it also was the colors of their flag. I love a little lime on fruit and this was perfect!

Cote D' Ivoire melon fingers

Cote D' Ivoire melon fingers
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5 from 1 vote

Cote D' Ivoire Melon Fingers

Course Dessert
Cuisine Cote D' Ivoire
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author International Cuisine

Ingredients

  • 1 melon
  • 1 lime

Instructions

  • Cut melon into wedges and then make slices across to make the fingers
  • Cut the lime in wedges and serve on top

 

Filed Under: Cote D' Ivoire, Dessert, Recipes, Vegetarian

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