WCC Day 26: Cote D?Ivoire

Thousands of years prior to the arrival of the Europeans in the 1460s, independent tribes occupied present-day Côte d’Ivoire. They survived mostly on gathered seeds and fruits and hunted animals. Foods and eating habits were most likely influenced by outsiders who used the land as trade routes from as early as the 700s.   By the late 1400s, the Portuguese began to show a significant interest in Côte d’Ivoire.  By the mid-1800s, French merchants discovered the large amounts ivory and gold that originated from Côte d’Ivoire. In exchange for money and the promise of French protection, France was given permission to take control of the country’s coastal trade routes. With the hopes of planting profitable cash crops (crops grown to make money), the French began planting coffee, cocoa, and palm oil (an essential ingredient for preparing African food) along the coast.  As a result of France’s push towards a strong economy based on cash crops, Côte d’Ivoire continued to mass-produce several crops after gaining its independence from France in 1960. Côte d’Ivoire is the world’s leading producer of cocoa, and is the third largest producer of coffee in the world.

Côte d’Ivoire’s roughly 60 ethnic groups bring diversity to the country’s cuisine. Each group has developed a diet that is suitable to their lifestyle.  For example, The Agni and Abron groups survive by farming cocoa and coffee. The Senufo peoples live in the country’s northern savanna (treeless plain).  Despite varying diets and food customs, the people of Côte d’Ivoire generally rely on grains and tubers (root vegetables) to sustain their diet. Yams, plantains (similar to bananas), rice, millet, corn, and peanuts (known as groundnuts in Africa) are staple foods throughout the country. At least one of these is typically an ingredient in most dishes. The national dish is fufu (FOO-fue), plantains, cassava, or yams pounded into a sticky dough and served with a seasoned meat (often chicken) and vegetable sauce called kedjenou (KED-gen-ooh). As with most meals, it is typically eaten with the hands, rather than utensils. Kedjenou is most often prepared from peanuts, eggplant, okra, or tomatoes. Attiéké (AT-tee-eck-ee) is a popular side dish. Similar to the tiny pasta grains of couscous, it is a porridge made from grated cassava.

The Ivoirians are generous, hospitable people who enjoy inviting others to join them for a meal. Ivoirians believe that those who are blessed enough to be able to prepare a meal should share their good fortune with others. They believe eating not only gives the body nourishment, but also unites people with community spirit. Women and girls eat as one group, men as another, and young boys as a third group. Most villagers eat on a large mat placed on the ground. With their right hand (the left is considered dirty), villagers will scoop up their food from large bowls placed in the center of the mat for everyone to share. Most often rice is rolled into a tight ball and is used to scoop up meat and sauce.

Once everyone has begun eating, there are some rules that are followed. It is considered rude and selfish to reach across the table for food. Villagers want to make certain that everyone receives similar amounts of food. Coughing, sneezing, and talking during the meal is discouraged. If a person needs to cough or sneeze, it is customary to get up and walk away from the mat before doing so. After the meal is over, a bowl of water is passed around to cleanse the hands. Talking amongst the villagers will typically resume as the diners relax to digest their meal.

For many of the world cup dishes I’ve chosen main meals, so I thought I would change things up a little.  Cornmeal cookies are a popular treat for residents of Cote D’Ivorie.  These simple cookies are delicious.  You can check out the full recipe here.

Source: http://www.foodbycountry.com/Algeria-to-France/C-te-d-Ivoire.html