Interior Recipes

Interior Ivorian cuisine from the rural heartlands — including Baoulé, Bété, Sénoufo, and Yacouba regions — preserves more traditional cooking methods and indigenous ingredients. Bush meat, freshwater fish, and forest mushrooms feature in the cuisine, alongside staples like foutou (pounded yam or plantain) and placali (fermented cassava). Kedjenou, the iconic slow-cooked chicken sealed in a pot without water, originates from the Baoulé people of the interior. Shea butter replaces palm oil in northern interior cooking, while the western forest regions utilize wild cocoa and coffee in unique preparations.