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The Ivorian cooking is best characterized by largely varying from region to region. This east African country has numerous ethnic groups that have their own distinctive cuisine. For instance, in some areas, cattle is utilized as a form of currency or wealth, on the other end they see it as a source of milk and food. Also, in some areas, crops are grown and used as main ingredient in foods, while in others, grains is almost non-existent.
Some of the famous Ivorian food includes Aloko (fried bananas), fufu (cassava or yam, pounded into a sticky dough served with seasoned meat, and attieke, which is similar to tiny pasta grains of couscous.