ICOAST-GASTRONOMY-CULTURE

French chef Mathieu Gasnier prepares puffed cassava chips accompanied by grilled okra placali at the restaurant in Abidjan on October 30, 2023. In the kitchens of his Abidjan restaurant, Ivorian chef Charlie Koffi combines local products with French know-how: like him, more and more of his colleagues, sometimes trained abroad, are revisiting local specialties. One of its flagship dishes: an interpretation of gouagouassou sauce, emblematic of the Ivory Coast. (Photo by Sia KAMBOU / AFP) (Photo by SIA KAMBOU/AFP via Getty Images)
French chef Mathieu Gasnier prepares puffed cassava chips accompanied by grilled okra placali at the restaurant in Abidjan on October 30, 2023. In the kitchens of his Abidjan restaurant, Ivorian chef Charlie Koffi combines local products with French know-how: like him, more and more of his colleagues, sometimes trained abroad, are revisiting local specialties. One of its flagship dishes: an interpretation of gouagouassou sauce, emblematic of the Ivory Coast. (Photo by Sia KAMBOU / AFP) (Photo by SIA KAMBOU/AFP via Getty Images)
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Credit:
SIA KAMBOU / Contributor
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1880768744
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AFP
Date created:
30 October, 2023
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