Despite varying diets and food cust

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.

Read more: http://www.foodbycountry.com/Algeria-to-France/C-te-d-Ivoire.html#ixzz3490NiUvO

ผลลัพธ์ (อังกฤษ) 3:

Despite varying diets and, food customs the people of C of te 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. Atti é K é (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.

Read more: http: / / www.foodbycountry.com / Algeria-to-France / C-te-d-Ivoire.html # ixzz3490NiUvO.