🍽️ Dishes from home, ingredients included

57 recipes from Ivorian and West African cuisine, for 4 people, from the Marché Facile assistant’s corpus. Each sheet gives the ingredients with their quantities and links to product pages in the catalogue — prices are on the product page, on the day you order.

Recipes published in English.

• Kedjenou de pintade
  Guinea fowl is firmer than chicken: long, covered cooking with no water added.
  9 ingredients for 4 people · 9 in the catalogue
• Lapin sauté (façon kedjenou)
  10 ingredients for 4 people · 10 in the catalogue
• Kedjenou de poisson
  9 ingredients for 4 people · 9 in the catalogue
• Kedjenou de poulet
  10 ingredients for 4 people · 10 in the catalogue
• Yassa de poisson
  11 ingredients for 4 people · 11 in the catalogue
• Yassa de poulet
  11 ingredients for 4 people · 11 in the catalogue
• Sauce gombo frais
  Slimy sauce made with fresh okra, served here with rice; it also goes with placali (see the placali sheet).
  10 ingredients for 4 people · 10 in the catalogue
• Sauce djoumgblé (gombo sec)
  9 ingredients for 4 people · 9 in the catalogue
• Placali — sauce feuilles (kplala)
  Corète leaf sauce (kplala, or dah), slimy like okra, served with placali.
  10 ingredients for 4 people · 10 in the catalogue
• Kabato (tô de maïs) — sauce gombo
  Maize paste from northern Côte d'Ivoire (Malinké and Senufo country), shaped into balls and eaten with a okra sauce with soumara.…
  12 ingredients for 4 people · 11 in the catalogue
• Placali — sauce gombo
  10 ingredients for 4 people · 10 in the catalogue
• Soupe du pêcheur
  Soup of whole fish and seafood, served piping hot with attiéké or rice.
  13 ingredients for 4 people · 12 in the catalogue
• Soupe de poisson
  10 ingredients for 4 people · 9 in the catalogue
• Soupe de mouton ou cabri
  Light, spicy soup, often served with attiéké or yam foutou.
  10 ingredients for 4 people · 9 in the catalogue
• Queue de bœuf en sauce
  Slow-cooked dish: allow a long cooking time for tender meat.
  10 ingredients for 4 people · 10 in the catalogue
• Sauce graine
  Sauce of pounded palm nuts, served with rice or yam foutou. Fresh graine is pounded (or pressed): allow preparation time.
  11 ingredients for 4 people · 10 in the catalogue
• Sauce arachide
  9 ingredients for 4 people · 9 in the catalogue
• Sauce claire
  9 ingredients for 4 people · 9 in the catalogue
• Sauce feuille (feuilles de manioc)
  The leaves are sold in bunches, to be pounded: preparation is long, and saying so is part of honest advice.
  10 ingredients for 4 people · 10 in the catalogue
• Sauce aubergine
  9 ingredients for 4 people · 9 in the catalogue
• Koki (gâteau de niébé à l'huile rouge, cuit en feuilles) et ses variantes
  Savoury cake steamed in leaves: a paste of niébé (cowpea), peeled and mashed, loosened with warm water and beaten with lukewarm r…
  6 ingredients for 4 people · 4 in the catalogue
• Sauce pistache
  9 ingredients for 4 people · 9 in the catalogue
• Sauce escargots
  Fresh snails need careful cleaning (lemon and salt) before cooking.
  10 ingredients for 4 people · 10 in the catalogue
• Sauce tripes
  Long cooking: the tripe should become tender.
  10 ingredients for 4 people · 10 in the catalogue
• Sauce tomate au poulet
  10 ingredients for 4 people · 10 in the catalogue
• Foutou igname
  Boiled yam is pounded hot like banana, but gives a firmer paste, meant for rich sauces (graine, arachide, clear). This sheet cove…
  11 ingredients for 4 people · 10 in the catalogue
• Foutou banane plantain
  Foutou is pounded hot as soon as the bananas are cooked. This sheet covers foutou and a light clear sauce to go with it; for sauc…
  11 ingredients for 4 people · 11 in the catalogue
• Attiéké-poulet
  10 ingredients for 4 people · 10 in the catalogue
• Attiéké-poisson (poisson braisé)
  11 ingredients for 4 people · 11 in the catalogue
• Garba
  Street food: attiéké, homemade fried tuna, sliced raw onions and tomatoes. The all-in-one garba kit is in the catalogue, but garb…
  9 ingredients for 4 people · 9 in the catalogue
• Aloko — poisson frit
  9 ingredients for 4 people · 9 in the catalogue
• Poulet braisé
  Marinate for at least 1 hour (overnight is better), then grill over embers or in a very hot oven.
  11 ingredients for 4 people · 11 in the catalogue
• Porc braisé
  10 ingredients for 4 people · 10 in the catalogue
• Choukouya de mouton
  Well-spiced grilled meat, served with sliced raw onions and attiéké.
  9 ingredients for 4 people · 9 in the catalogue
• Brochettes de bœuf (souya)
  12 ingredients for 4 people · 12 in the catalogue
• Ragoût de bœuf
  Long simmer over low heat: the meat and vegetables cook in the tomato sauce.
  11 ingredients for 4 people · 11 in the catalogue
• Riz au soumara (lafri) et ses variantes
  Rice flavoured with fermented néré seeds (soumara, also called soumbala, nététou or afitin). In the simple Ivorian version, lafri…
  16 ingredients for 4 people · 15 in the catalogue
• Riz gras (tchep simplifié)
  15 ingredients for 4 people · 15 in the catalogue
• Banane plantain braisée
  Very ripe bananas grilled over embers or in the oven, served with roasted peanuts.
  4 ingredients for 4 people · 4 in the catalogue
• Claclo (beignets de plantain)
  6 ingredients for 4 people · 6 in the catalogue
• Akpessi (banane bouillie, sauce aubergine)
  Boiled plantain bananas (ripe but firm), served with an aubergine sauce made with red palm oil and smoked fish.
  8 ingredients for 4 people · 8 in the catalogue
• Jus de gingembre maison (gnanmankoudji)
  Quantities for about 2.5 litres of juice: blended ginger, water, sugar and lemon, served very cold.
  6 ingredients for 4 people · 5 in the catalogue
• Jus de bissap maison
  Quantities for about 2.5 litres: steeped hibiscus flowers, sugar, mint — served iced.
  6 ingredients for 4 people · 5 in the catalogue
• Salade de fruits tropicaux
  7 ingredients for 4 people · 7 in the catalogue
• Akara — beignets de niébé
  Street fritters, the 'kossi' sold by the women vendors: niébé soaked overnight, peeled, then beaten into a frothy batter and frie…
  9 ingredients for 4 people · 8 in the catalogue
• Gbofloto (beignets de farine levée) et ses variantes
  Yeasted fritters from all over West and Central Africa: a wheat flour paste with lukewarm water, baker's yeast, sugar and salt, b…
  10 ingredients for 4 people · 9 in the catalogue
• Pastels / fataya (chaussons frits farcis) et leurs variantes
  Small turnovers made with thin pastry, filled, then fried and served hot with a spicy tomato-onion sauce to dip them in. In Seneg…
  16 ingredients for 4 people · 15 in the catalogue
• Massa / waina (galettes fermentées de riz ou de mil) et ses variantes
  Thick, soft pancakes cooked in an oiled pan (traditionally in an dimpled pan), from a batter fermented overnight. Hausa and north…
  8 ingredients for 4 people · 7 in the catalogue
• Beignets de banane douce (dessert)
  8 ingredients for 4 people · 8 in the catalogue
• Gésiers en sauce
  Gizzards are firm: they are pre-cooked in water before finishing in the sauce, otherwise they stay rubbery. Tomato-onion sauce is…
  10 ingredients for 4 people · 9 in the catalogue
• Poulet DG
  Cameroonian dish for special occasions (DG = Directeur Général): chicken and ripe plantains are fried separately, then combined a…
  15 ingredients for 4 people · 15 in the catalogue
• Sauce niébé (haricots) au poisson fumé
  Niébé, the cowpea or black-eyed bean, cooks for a long time, then finishes in a tomato-onion sauce with red oil and smoked fish.…
  12 ingredients for 4 people · 11 in the catalogue
• Bieukosseu (poisson à l'étouffée, attié)
  Attié dish from Adzopé: fish steamed on a bed of vegetables, traditionally in a leaf parcel, with African eggplants. It is eaten…
  12 ingredients for 4 people · 11 in the catalogue
• Pilé plantain (plantain pilé au haricot) et ses variantes
  Cameroonian pilé: a starchy food pounded in a mortar with beans, bound with red oil heated with onion and chilli pepper. The most…
  8 ingredients for 4 people · 7 in the catalogue
• Kondré (ragoût de plantain vert à la viande) et ses variantes
  Festive stew from West Cameroon: green plantains simmered for a long time with the meat in a tomato-onion sauce with green season…
  12 ingredients for 4 people · 11 in the catalogue
• Watché / atassi (riz et haricot cuits ensemble) et ses variantes
  Rice and red beans cooked in the same pot (the beans go in first, the rice joins them), served with a spicy tomato-onion sauce, f…
  12 ingredients for 4 people · 10 in the catalogue
• Fonio au gras et ses variantes (foyo, sauce djouka)
  Fonio, a tiny grain from West Africa (Mali, Guinea, Burkina Faso), is rinsed until the water runs clear, then cooks very quickly,…
  16 ingredients for 4 people · 15 in the catalogue

More sheets from the corpus will be published gradually.