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Author Topic: COTE D'IVOIRE  (Read 11381 times)
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« Reply To This #10 on: March 09, 2008, 07:42:05 PM »

Calalou (Vegetable Stew)


Cooking oil
2 to 3 pounds meat (red meat, poultry, or fish), cut into bite-sized pieces
2 pounds greens (traditionally cassava leaves, taro leaves, sorrel leaves; substitute mustard greens or spinach), stems removed and cleaned (note that taro greens must be boiled for a short time, then rinsed)
2 tomatoes, peeled and chopped
1 cup dried shrimp
Garlic, minced (optional)
Salt, pepper, or cayenne pepper, to taste
1 onion, finely chopped


1. Heat the oil in a large pot.
2. Fry the meat and onion until the meat is browned.
3. Add all the remaining ingredients and enough water to partially cover them.
4. Cover, reduce heat, and simmer on a very low heat for 2 or more hours.

Serve with rice.

Serves 6 to 8.
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« Reply To This #11 on: March 09, 2008, 07:43:29 PM »

Avocado with Groundnut Dressing


2 ripe avocados (should feel soft when ripe)
1 Tablespoon lemon juice
2 Tablespoons peanuts, shelled
½ teaspoon paprika
½ teaspoon cinnamon
Cayenne, to taste
Salt, to taste


1. Peel the avocados and cut out the pit.
2. Cut the avocados into cubes.
3. Sprinkle with lemon juice and set aside.
4. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
5. Mix the peanuts and spices well and sprinkle over avocados.

Refrigerate until ready to serve.

Serves 4.
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« Reply To This #12 on: March 09, 2008, 07:45:23 PM »

Kedjenou (Seasoned Meat and Vegetable Sauce)


2 chickens, cut into pieces
3 large onions, chopped
6 tomatoes, peeled and diced
1 piece ginger root, peeled
1 clove of garlic, crushed
1 bay leaf
Salt, to taste
Hot red pepper, to taste


1. Place the chicken, onion, tomatoes, ginger, garlic and bay leaf in a heavy casserole dish.
2. Season with the salt and pepper.
3. Cover with a thick, tight-fitting lid that will not let any steam escape.
4. Put the casserole on medium to high heat.
5. When the ingredients start to simmer, turn the heat down to medium to low.
6. Remove the casserole from the heat and without removing the lid, shake the casserole well to stir up the contents so that it cooks evenly.
7. Repeat this procedure every 5 minutes for 35 to 40 minutes.
8. Place the contents of the casserole on a warm platter and serve with rice.

Serves 8.
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« Reply To This #13 on: March 24, 2008, 03:08:12 AM »

In the 15th century, the Portuguese were the first Europeans to explore the Ivory Coast of Africa.

 During the 17th and 18th centuries the French established coastal settlements and began a long relationship that would change the culture, and for that matter, the economic future (and name) of this African nation.

 Even after declaring independence in 1960, Cote d'Ivoire retained close economic (export/import) ties with France, and became one of the most prosperous African countries.

 Over the centuries it suffered through very little political turmoil, but recently, a few poorly-timed military coups and subsequent internal conflicts increased its national debt, and dramatically curtailed its once profitable tourism industry.

 Long famed for its coastal scenery, beautiful national parks and abundant wildlife, Cote d'Ivoire is, or was, a true slice of African culture, once visited by travelers from around the world.

Its modern difficulties are sadly endemic on much of the African continent, as it, like many other countries, suffers from internal unrest, financial instability, low literacy levels and serious health care problems.

Facts and Figures

 Official Name Republic of the Cote d'Ivoire, formerly the Ivory Coast.

 Population 17,654,843

 Capital City Yamoussoukro (190,000)

 Largest Cities Abidjan, Bouaké, Daloa, Yamoussoukro, Korhogo

 Currency CFA Franc

  Latitude/Longitude 5º33' N, 4º03' W

 Languages French (official), and local dialects

 National Day 7 August; Independence Day

 Religions Christian, Muslim, others


 Land Area 320,763 sq km (123.847 sq miles)

 Landforms Most of Cote d'Ivoire (north to south) is a forested plateau, one that gradually slopes down to the Atlantic Ocean coastal areas. Exceptions are the edges of the Guinea Highlands (4000 - 5000 ft. peaks) on its western border with Guinea, and in the far northwest, and the elevated savanna and forest of the northeast.

 Major rivers drain the plateau, including the Bandama, Komoe and Sassandra. Large lakes include Loc de Ebire and Loc de Kossou.

 Highest Pt. Mt. Nimba (1,752 m) (5,748 ft)

 Lowest Pt. Gulf of Guinea (0 m) (0 ft)

 Land Divisions 58 departments; including Abengourou, Abidjan, Aboisso, Adiake, Adzope, Agboville, Agnibilekrou, Alepe, Bocanda, Bangolo, Beoumi, Biankouma, Bondoukou, Bongouanou, Bouafle, Bouake, Bouna, Boundiali, Dabakala, Dabou, Daloa, Danane, Daoukro, Dimbokro, Divo, Duekoue, Ferkessedougou, Gagnoa, Grand-Bassam, Grand-Lahou, Guiglo, Issia, Jacqueville, Katiola, Korhogo, Lakota, Man, Mankono, Mbahiakro, Odienne, Oume, Sakassou, San-Pedro, Sassandra, Seguela, Sinfra, Soubre, Tabou, Tanda, Tiebissou, Tingrela, Tiassale, Touba, Toulepleu, Toumodi, Vavoua, Yamoussoukro and Zuenoula

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