Côte d'Ivoire
Moyo
Raw onion, tomato, chilli and stock cube crushed together with a little oil and lemon into a loose relish, spooned over grilled fish.
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Côte d'Ivoire
Sauce Feuille
Cassava or potato leaves pounded fine and simmered for hours with palm oil, smoked fish and sometimes peanut paste into a dark green sauce.
Côte d'Ivoire
Sauce Gombo
Fresh okra grated to a slippery green sauce with smoked fish, pepper and sometimes soumbara, eaten by drawing threads of it up with a ball of foutou.
Côte d'Ivoire
Sauce Graine
Palm nuts boiled and pounded, the pulp strained and cooked down with fish, crab or beef until the bright red oil rises to the top.