Chili Sauce · Akan Heat
Biékosseu
Photo: AZIMIE / Wikimedia Commons · CC BY-SA 4.0
Cooks sometimes swap in the small, bitter gnangnan eggplant for an even sharper, more medicinal-tasting variation of the sauce called N'Sêsseu.
A fiery pepper-forward sauce, built from crushed chilies, onions and tomatoes, simmered with dried fish or snails until thick and glossy. It's poured over pounded plantain foutou for a meal that leans hard into heat.
Why it's made this way: Biékosseu comes from the Akan and Attié culinary tradition of central Ivory Coast, where dried fish and fiery chili sauces were a practical way to make a little protein stretch over a large mound of foutou.
More from Ivory Coast
Part of World of Street Food — 3248 dishes from 118 countries.
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