Sophie Garcia
Part of Côte d’Ivoire has big plans. In the last couple years, the country has been asserting its culture and economy both regionally within West Africa and globally. The food scene in Abidjan, the country’s massive economic capital, is a critical feature. Ivorian food, once tucked away in the city’s street stalls and home kitchens, is poised to claim its place in global conversation. At Saakan, chef Christelle Vougo combines French techniques with cassava-based local staples like attiéké and plakali. Le Méchoui brings a glitzy edge to the country’s deeply rooted Lebanese culinary culture. Out at La Fourchette de Rōze, chef Rōze Traore turns out fine dining versions of smoked fish, plantain chips, and grilled meats with d’arachide (peanut sauce). And specialty coffee experts like Café Continent bring new prestige to the country’s beans. All the while, street-side maquis (open-air restaurants) are still firing on all cylinders with spiced, braised, and grilled meats and fish. Across the city, you’ll find meals impossibly layered, not only with flavors but ambition, technique, and creativity.
