National Food Ivory Coast?

Answer 1

Aloko is great Appetizer or snack, then you can serve Peanut butter chicken and foutou. Dessert usually consists of fresh fruit.

Aloko

5-6 black/ripe plantaine bananas
lots of oil

Cut the bananas lengthwise, then into little pieces.
Pour about 5 inches of oil into a saucepan and heat until boiling.
Place half the sliced bananas in the oil.
Fry until reddish-brown. Remove.
Fry the other half. Remove.
Serve immediately. I like to dip mine in a spicy chili sauce

Peanut Butter Chicken

1 large chicken,
3 onions,
6 tomatos,
1 can tomato paste,
4 Tblsp Peanut Butter,
2 eggplants
3 green peppers (i like spicy peppers too, add to your taste),
2 sprigs thyme,
2 bay leaves,
1 cube of chicken bouillon

Brown chicken. Add chopped onions salt and spices. Mix well. Mix 1.5 litres water with tomato paste and bouillon. Add to onions and chicken.

Cook on high without lid. After 30 minutes add peanut butter, mix well, add quartered eggplant and diced peppers.
Cook for 30 min, until the sauce is thick and the oil from the peanut butter separates and comes to the top.

Serve with Foutou

Foutou

1 piece of cassava (manioc) about the size of a large carrot
2 kg (4 1/2 lb.) of plantains (8 or 9)
salt

Peel the cassava and plantains; cut into short lengths;
boil the cassava and plantain in unsalted water until cooked, about 20 minutes;
cool the plantains in their cooking water;
drain the cassava; mash in a mortar with a few drops of the cooking water to prevent it from becoming sticky; it should have the consistency of a smooth paste;
mash the plantains separately without adding any water until smooth;
combine the plantain and cassava; add a few drops of water if necessary to achieve the proper consistency;
season with salt; using your hands, form the paste into balls or oval loaves;

Answer 2

Keys : African Fish
Ingredients :

2cupYELLOW ONIONS
1tspCRUSHED RED PEPPER
1tblSALT
1tspBLACK PEPPER
4ozPEANUT OIL
2lbPUMPKIN (or yellow squash)
2 1/2lbHALIBUT filleted
1cupCOCONUT
2cupWHITE RICE
2qtWATER plus
WATER from the COCONUT
6ozCan TOMATO PASTE

Method :

* Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below.
* In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.
* In a 6-quart Dutch oven or casserole baking dish: Saute: 2 cups YELLOW ONIONS chopped finely with 1 tsp. CRUSHED RED PEPPER 1 Tbs. SALT 1 tsp. BLACK PEPPER in 4 oz. PEANUT OIL until soft but not brown.
* Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions. Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to 3/4-inch slices, carefully over the pumpkin. Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish. Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with salt.
* Combine: 2 quarts WATER with the WATER from the COCONUT and 1 6-oz. can TOMATO PASTE. Pour this liquid into the pot carefully so as not to disturb contents.
* Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed. Serve directly from the dish in which it is cooked. Do not stir before serving.
* Section out portions, cut through, and remove with a wide spatula.

Answer 3

HALIBUT IVORY COAST
(Ivory Coast)
Yield: 8 portions
Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below. In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.

In a 6-quart Dutch oven or casserole baking dish:

Saute: 2 cups YELLOW ONIONS chopped finely with

1 tsp. CRUSHED RED PEPPER
1 Tbs. SALT
1 tsp. BLACK PEPPER in
4 oz. PEANUT OIL until soft but not brown.
Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions.

Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to 3/4-inch slices, carefully over the pumpkin.

Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish.

Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with saIt.

Combine: 2 quarts WATER with the

WATER from the COCONUT and
1 6-oz. can TOMATO PASTE.
Pour this liquid into the pot carefully so as not to disturb contents.

Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.

Serve directly from the dish in which it is cooked. Do not stir before serving.

Section out portions, cut through, and remove with a wide spatula.
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CUCUMBER-ZUCCHINI SALAD
(Ivory Coast)
Yield: salad bowl for 8
In a 2-quart bowl:

Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly

2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
Blend: 1/2 cup WHITE VINEGAR with

4 Tbs. SUGAR dissolved in
1 cup HOT WATER
1 Tbs. SALT
1 tsp. COARSE BLACK PEPPER (fresh ground if available)
1 tsp. CRUSHED RED PEPPER.
Drain any water formed from cucumbers before adding the dressing.

Allow vegetables to marinate in the dressing at least 1 hour before serving.

Serve with meat, fish, or poultry.

Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired.

In Africa many raw vegetables are used in salads. To tossed greens you can add raw cauliflower, young fresh broccoli, very fresh string beans, cut in small pieces, raw carrot rings, zucchini, or any fresh young squash. Or you may cut bits of yellow cheese and anchovies into your green salad as well as the raw vegetables. Always add thin slices of Bermuda onion.

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Sauce Claire And Fufu

Ingredients

Plantains
Aubergines (yellow/white variety in Cote d'Ivoire)
1 fish (cleaned)
1 onion
3 hot peppers
Salt
Red oil
Tomatoes (mashed)
2 or more bouillon cubes
Okra

Instructions

Cook all ingredients in water until plaintains are tender.
Take out plantains and pound with more red oil to make fufu.
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Cold Guinea Fowl

INGREDIENTS:
1 large guinea fowl salt 6 cloves garlic
1 tablespoon freshly squeezed orange juice 1 tablespoon freshly squeezed lemon or lime juice 2-1/4 cups apple juice
2 teaspoons freshly ground black pepper chicken stock (optional) 1 tablespoon vegetable oil
dash of orange extract mixed with a dash of orange oil (found in health food stores) pineapple slices, for garnish orange slices, for garnish

Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Put the bird in a large pan. Combine the fruit juices and pepper and pour the mixture over the fowl.
Cover and simmer gently for 1-1/2 to 2 hours, turning from time to time. You may need to add more apple juice or some chicken stock to prevent burning and ensure there is enough fluid to cook the fowl fully.
Preheat the oven to 450 F/240 C.
When the fowl is cooked, remove it from the juices and brush it all over with a mixture of the vegetable oil and the orange essence and oil. Place the fowl in a roasting pan and brown it quickly in the oven. When brown, remove and cool.
Carve the fowl, garnish it with pineapple and orange slices, and serve with a green salad.
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Savory Ivorian Chicken and Vegetables (Kejenou)

INGREDIENTS:

4 chicken pieces, rinsed and patted dry 6 lage shrimp, peeled and deveined, with tails intact 2 teaspoons garlic salt and 2 teaspoons sweet paprika, mixed together
1/2 cup peanut oil 2 yellow onions, minced 4 cloves garlic, minced
1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1 teaspoon saffron powder
3/4 teaspoon saffron powder 3/4 cup long-grain white rice 4 to 6 cups chicken stock or equal quantities sweet white wine and chicken stock
parsley sprigs, for garnish butter, for garnish 4 romaine lettuce leaves

Season the chicken and shrimp with garlic salt and paprika, and let sit for 2 to 4 hours in the refrigerator. In a large skillet, heat the oil and saute the chicken and shrimp. Remove the shrimp when they turn pink and the chicken when it is browned on all sides. Set both aside.
Add the onions and garlic to the same oil, and saute until the onions start to brown; then stir in the tomatoes, tomato paste, chiles, cinnamon, nutmeg, and saffron. Simmer for 5 minutes on medium heat, then add the chicken, rice, and 2 cups of the chicken stock. Taste and season.
Cover the skillet and simmer on low heat, stirring periodically to avoid sticking or burning. Add the remaining stock as necessary until the rice is soft and the meat is cooked and moist. (This dish is not meant to be dry.) When cooked, transfer to individual bowls, and garnish each portion with parsley and a small amount of butter, and the shrimp.
Serve hot with a lettuce leaf covering each serving.
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Palmnut Soup (Abenkwan)

INGREDIENTS:

2 giant crabs, cooked whole in salted water, drained, and cut in half (remove legs but not the claws-save cooked legs to be added separately to the soup) 1/2 cup cold water 2 pounds (1 kg) lean lamb shanks or chops, or shoulder of beef, cut into chunks
1 salted pig's foot, jointed and cleaned (optional) salt freshly ground black pepper
2 large yellow onions, minced 3 large tomatoes, blanched peeled, and pureed 1-1/2 pounds (750 g) palmnut pulp
1 cup boiling water 2 to 3 fresh red chile peppers, ground, or 2 whole habanero chiles (optional) 4 large mushrooms, cleaned
2 pounds (1 kg) fish fillets or cutlets, smoked, grilled, deep-fried, or sundried potato dumplings

Remove the stomach flaps on the underside of the crabs and then cut them in half, from top to bottom.
Place the water, the meat, and the pig's foot in a very large, heavy-based pan (not a crackpot, becuase the initial cooking process requires fairly high heat, which a crockpot does not provide). Season with salt and pepper. Stir in the onions and cook "dry" on high heat, stirring continuously, until the outside of the meat is sealed and browned on all sides. Add the tomatoes, reduce heat, and continue to simmer for 10 to 15 minutes.
In a large bowl, combine the palmnut pulp with the boiling water, beating with a wooden spoon to form a creamy, smooth consistency. Add this to the meat mixture, as well as the ground chiles, mushrooms, and crabs. Simmer on medium heat for 40 minutes to 1 hour, stirring only occasionally to keep food from sticking to the bottom of the pan.
Prepare your choice of fish by removing any residual bones. Add the fish to the soup, either whole or in chunks, during the last 20 minutes of cooking to prevent the fish from breaking up too much and becoming mushy. Once you add all the ingredients, continue to simmer slowly until the meat is tender.
Serve hot with the dumplings.