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Also known as mbaxal diw tiir this is a traditional Senegalese dish that’s essentially a riff on thiéb bou dieune bou wékh except that less rice is used. This recipe also incorporates dikhatou, sometimes known as African aubergine, a bitter member of the solonaceae family that is a feature of Senegalese cookery. Prep time: 20

This is amongst the ‘poshest’ of the Senegalese ‘thiep bou dieun’ style dishes (its alternate name is: thiep bou dieun bou wekh). It is traditionally made with thiof (a species of grouper) but this fish has become too expensive for the majority to use, so it tends to be prepared these days with capitaine (Nile

thiebou-kethiakhe.pngAlso known as thiebou niébé, this is a classic but simple Senegalese dish of smoked and dried fish (kethiakh), salted and dried fish (guedji), dried beans, vegetables and seafood with mixed vegetables served on a bed of rice. Prep time: 20 minutes/Cook time 90 minutes/Serves: 5-6 Method:250ml (1 cup) oil250g (1/2 lb) kethiakh (smoked and

This must be up there amongst the contenders for the national dish of Côte d’Ivoire. Attiéké, a couscous made from grated, fermented and dried cassava served with fried plantains, fried fish pieces served with a tomato-based sauce. It’s the plantain (aloko) that bulks up the meal with one plantain served per person for a light

This is the Ivorian (from Côte d’Ivoire) version of the jute mallow based sauce that’s prepared (in various ways) all across West Africa. Though it can be served with rice, kpala is most typically served with plakali (see next recipe). Traditionally this recipe is made with fermented adjuevan fish, which is very hard to source

Plakali is an Ivorian accompaniment or ‘swallow’ made from home-fermented cassava. It’s also made in Ghana and Togo where its known as Agbélimakoumè. Prep time 20 minutes/Cook time 30 minutes/Serves 6-10 (+2 days fermenting) Ingredients:1 cassava tuber Method:Cut the ends off the cassava then peel the tuber, slicing down the cassava in a spiral pattern

This is the Ivorian recipe for the pepper (chilli) sauce that’s typically served as an accompaniment to fermented cassava couscous, attiéké. Prep time: 20 minutes/Cook time: 25 minutes/Serves: 8 Ingredients:20 small habanero chillies3 onions1 large, ripe, tomato1 garlic clove2 bay leavessalt and freshly-ground black pepper, to taste60ml (1/4 cup) vegetable oil4 tbsp Dijon mustard Method:Combine

The name of this classic Ivorienne (from Côte d’Ivorie) literally translates as ‘fat rice’ and is also sometimes called ‘riz gras à l’Ivorienne’ and it made with chicken rather than beef or goat meat it can be called riz gras au poulet, just as this meat version is also known as Riz Gras à la

Prep time: 20 minutes/Cook time: 100 minutes/Serves: 5 Ingredients:1 good-quality grain-fed chicken2 chicken bouillon cubes, crumbled1/2 tsp ground black pepper1 tsp garlic powder2 tsp hot chilli powder3 tbsp of olive oil Method:Spatchcock the chicken by cutting along the backbone with kitchen shears or a serrated knife. Prise the two halves of the chicken apart, set