Menu: Côte d’Ivoire (Ivory Coast)

You’re not going to believe this. While we’ve been on this Adventure for 9 months and cooked 41 countries – a fairly significant chunk of time and cooking, if you ask me – somehow, some way, we still haven’t made turkey.

No wonder it has been so cold lately. All of Tulsa is being punished for my omission.

Well, this week, we’re shaking things up. I’m finally making a turkey dish.  Thank you, Côte d’Ivoire, for giving me the impetus and snapping me out of my lack-of-turkey-dom. It was a bleak time, but I am happy we’re all moving on.

Frankly, it’s just in time. If you haven’t heard, Thanksgiving is just around the corner.

Avocado Boats filled with Shrimp Salad (Avocat Crevette) [Recipe]
Buttery green avocado overflowing with luscious shrimp salad. A gorgeous, healthy starter in under ten minutes.

Smoked Turkey with Egusi Sauce (Ground Melon or Pumpkin Seeds) [Recipe]
A smoked turkey thigh simmered in a creamy melon seed sauce. A splash of tomato puree turns this dish a lovely pink hue. Perfect for a “Global” Thanksgiving.

Fat Rice (Riz au Gras) [Recipe]
Made with heaps of rice, chunks of beef, carrot, tomato puree, oregano, and chili powder, the Ivory Coast version of this party dish easily transports to potlucks.

Fruit Salad Côte d’Ivoire [Recipe]
Mix sweet, juicy chunks of mango and pineapple for a typical Ivory Coast dessert.

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Comments

  1. The egusi will be wonderful! Great menu! In all my years of travel, I never ate turkey outside the U.S. Thanksgiving isn’t for another 3 weeks. By then you will be in Cyprus. One lovely Greek dish that is popular in Cyprus is stifado. It’s meat stewed or braised with wine, spices and onions. They usually use rabbit but I think it would be very good with turkey.

  2. I am in love with first sight at the Avacado Boats! How delicious! MMM MMM must be good!

  3. As far as “approachability” for the “typical” American audience, I think this might just be your best meal yet, Sasha. Ingredients are all familiar and easy to find. I’ll do the entire meal, and might even throw in a light ground-nut soup if I can find a recipe (or invent something along that line). Not sure if the soup would be ethnically or nationally correct, but I think it would be good.

  4. I lived 3 years in Côte d’Ivoire and never tasted these dishes, except for the avocado and shrimp, but they do look delicious. A typical entrée when food was taking too long at restaurants was simple and delicious: half a papaya with a little bit of lime juice. Ahhh…
    It’s nice to read this and remember the good times, after suffering all these past months for the country’s recent spiral into civil war…
    Have a nice weekend.

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