Le Forty

A traditional Antillean starter made from a creamy mixture of avocado, salted cod, and cassava flour. It is a rich and spicy dish with a pasty texture. Usually enjoyed spread on bread or on its own.

A simple and fresh green salad. Light and crisp. Ideal to start the meal or accompany a main course.

A colorful Ivorian mixed salad, incorporating fresh vegetables and chicken. Dressed with a distinctive red palm oil vinaigrette that gives it an orange color and a nutty flavor. Fresh and nutritious.

Small fried flour fritters, light and fluffy. Often eaten as an appetizer or side dish. Spongy texture inside and slightly crispy outside.

Fermented cassava semolina, visually resembling couscous but with a lighter texture and a slightly tangy taste. An essential Ivorian staple. Traditionally eaten with hands as an accompaniment to grilled meats.

Boiled or fried pieces of yam tuber. Firm and starchy texture, similar to potato but denser and slightly sweet. A nutritious and neutral starch that pairs well with sauces.

Steamed white rice. Tender and neutral grains. Perfect for absorbing the rich and spicy sauces of main dishes.

Fried slices of ripe plantain. Sweet and savory flavor and melting texture. A West African classic, often served as a snack or side dish.

Mashed plantain mixed with flour and fried. Crispy on the outside and soft on the inside with a pronounced banana flavor. A sweet and savory treat.

Chicken thigh marinated with spices and grilled over charcoal (braised). Intense smoky flavor, tender meat, and crispy skin. Served with a spicy sauce and a side of your choice.

Fresh fish cooked in its own juices to preserve its tenderness. Served with a creamy Ivory sauce. Delicate and flavorful flesh.

Marinated chicken wings, fried until golden and crispy. Spicy seasoning with garlic and ginger. Perfect for sharing or as a main course.

Whole fried Tilapia, served with a garnish of fresh onions and chili peppers. Crispy skin and firm white flesh. Often eaten with fingers by picking the fish apart.

Braised chicken pieces then seasoned 'choukouya' style (Nigerian/suya style) with a mixture of dried spices (kankankan) and onions. Very flavorful and spicy.

Captain fish (a prized white fish) fried whole or in pieces. Fine, firm flesh with few bones. Generously seasoned.

Whole Tilapia marinated and cooked on a charcoal grill. Characteristic smoky flavor and juicy flesh. Served with fresh onions and tomatoes.

Whole sole marinated and braised. A flatfish with fine and delicate flesh. Braising gives it a smoky note that contrasts with the sweetness of its flesh.

1/2 Marinated and grilled guineafowl. Guineafowl meat is firmer and more flavorful than chicken, with a light gamey taste.

Grilled lamb pieces seasoned with spicy dried spices and onions. Rich and tender meat, perfect for lovers of bold flavors.

Abidjan's most popular street food. Consists of attiéké (cassava semolina) served with pieces of fried salted tuna, fresh chili, and onions. Intense umami flavor and contrasting texture.

Braised Saint-Pierre (a prized fish) over charcoal. White, firm, and very fine flesh. A premium choice for fish lovers.

Creamy stew made from peanut paste, simmered with meat (chicken or beef). Rich, nutritious flavor with a pronounced nutty taste. Served hot with rice.

Chicken stew slowly cooked in its own juices with vegetables, traditionally in a clay pot. Very tender meat and aromatic, spicy sauce.

A variation of Kédjénou prepared with guineafowl. Slow cooking tenderizes the firm guineafowl meat and concentrates the flavors.

Slimy sauce made from okra, served with Placali (fermented cassava paste). Often contains pieces of meat, smoked fish, or seafood. Unique texture and authentic taste.

A rich and generous fish soup garnished with various seafood (prawns, crabs). Savory and spicy broth. A festive dish served with attiéké or foufou.

Sauce made from chopped fresh okra, giving a mucilaginous (slimy) texture. Prepared with red palm oil. Often eaten by dipping a ball of starch (foufou, placali).

Traditional dish (often associated with Cameroonian or Western cuisine) made from leafy vegetables and sometimes grated macabo. Rich and nutritious.

Green sauce prepared from pounded leaves (often sweet potato or cassava). Cooked with palm oil and smoked meat or fish. Herbal and deep flavor.

Dish of Senegalese origin. Marinated chicken cooked with a large quantity of caramelized onions, lemon, and mustard. Tangy, sweet, and salty taste.

The Senegalese national dish (Thiéboudienne). Broken rice cooked in a rich tomato broth with vegetables and meat or fish. Fragrant and flavorful red rice.

Clear, spicy soup, often prepared with offal or fish. Very spicy and aromatic, known for its invigorating properties (often consumed after a night out).

Rich red sauce made from the pulp of the oil palm fruit. Creamy texture and characteristic fatty taste. Served with rice or foutou.

'Maquis' style pasta dish (street food restaurant). Spaghetti sautéed with a spicy tomato sauce, onions, and kidneys. A simple but much-loved dish.

Hearty sandwich in a local bread (Koadio), filled with seasoned minced meat and vegetables. A quick and satisfying meal.

Sandwich filled with sautéed kidneys in sauce with an original touch of vermicelli. Spicy and rich in textures.

Cold vegetarian sandwich (or with eggs) combining the creaminess of avocado and the firmness of hard-boiled egg. Fresh and creamy.

Small portion of offal (kidneys or gizzards) sautéed with spices. Tender and tasty, perfect for snacking.

Hard-boiled eggs served simply with a mixture of salt and powdered dry chili. A classic street snack.

Small fried turnovers stuffed with fish or meat. Crispy pastry and flavorful filling. Often served with a spicy tomato sauce.