“We use fresh, local produce to create dishes that tell a story and celebrate our cultural heritage”

PUBLISHING DATE
July 29, 2024

In this exclusive interview, chef Charlie Koffi showcases Ivorian cuisine and demonstrates the importance of cooking with local products while promoting them internationally


In a few words, could you tell us about the specific characteristics of Ivorian cuisine?
Ivorian cuisine is rich and varied, reflecting the ethnic diversity of our country. Each region brings its own flavours and culinary techniques, creating a mosaic of unique dishes. This cuisine is a symphony of colours, textures and flavours, combining local ingredients with traditional cooking methods. We use fresh, local produce to create dishes that tell a story and celebrate our cultural heritage.

Could you give us a few key ingredients found in Ivorian cuisine?
Absolutely. Some of the key ingredients in our cuisine include manioc, okra, African aubergine, smoked fish and spices like chilli. Cassava, for example, is used in several forms: attiéké, placali, or foutou. These ingredients are at the heart of our recipes, providing the authentic flavours that set Ivorian cuisine apart.

Why is it important for you to work with local suppliers?
Working with local suppliers is crucial for me. It supports the local economy, promotes sustainable agriculture and guarantees the freshness and quality of the ingredients. I’m very keen to promote economic inclusion, through strong support for local producers, which at the same time pushes them along the path of excellence. It’s also a way of promoting our terroir and creating authentic cuisine that reflects the richness of our culinary heritage. By working with local producers, we can offer unique flavours and contribute to the development of our community.

In your opinion, where does Ivorian cuisine stand in the world today?
Ivorian cuisine is starting to gain recognition on the world stage. Thanks to events like SIAL Paris 2024, where innovation and diversity are celebrated, we have the opportunity to show the world the richness of our gastronomy. Although we still have a long way to go, our cuisine has immense potential to become an international benchmark. We have products and recipes that can rival the best in the world.

Are the products you use available internationally?
Some Ivorian products are beginning to find their place on international markets, but there is still work to be done to improve their accessibility. My aim is to contribute to this expansion, by working with distributors and raising public awareness of the culinary wonders of Côte d’Ivoire. By promoting our cuisine and products, we can not only share our unique flavours with the world, but also create opportunities for our local farmers and producers.

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