Assinie

Captain fish is a white-fleshed, firm fish, highly prized in West Africa. Here, it is slowly braised to retain its tenderness and infused with smoky aromas. Traditionally eaten with the fingers, accompanied by attiéké or alloco.

A whole sea bass cooked over a wood fire, offering a delicately smoky flavor. It is served on an assortment of raw vegetables seasoned with lemon to add freshness and acidity. The sea bass flesh is fine and delicate.

Popular Ivorian dish made of cassava semolina (attiéké) and fried tuna. The texture is granular and the taste marked by the fish and oil. It is a hearty and authentic meal, often spiced with fresh chili.

Captain fish cooked over a high heat grill. The skin becomes crispy while the flesh remains tender. A simple preparation that highlights the freshness and quality of the fish.

Whole sea bream marinated with parsley and aromatics, then cooked over a wood fire. The mixture of herbs and wood smoke delicately perfumes the white, tender flesh of the fish.

Large prawns slowly cooked in an aromatic preparation. Braising allows the prawns to remain juicy while absorbing the flavors of the sauce. Peel them to savor the firm, sweet flesh.

Free-range farm chicken, cooked over a wood fire. This cooking method gives the meat a characteristic smoky flavor and golden skin, while keeping the flesh firm and tasty.

Pieces of lamb seasoned with kankan spices (a spicy peanut-based mixture) and grilled barbecue-style (choukouya). It is a dish rich in flavors, spicy and smoky, typical of Ivorian street food.

Poultry gizzards first confited to tenderize them, then grilled with spices in the choukouya style. They offer a unique texture, both firm and melting, with an intense and spicy taste.