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Gouagoussou
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It combines two vegetables — eggplant and okra — that Ivorian cooks usually keep in separate sauces, giving gouagoussou an unusually silky, doubly-thickened texture.
Eggplant and fresh okra are cooked down together with tomato, onion and meat or fish into a thick, green-flecked stew. It's a Baoulé home-cooking recipe, spooned over rice or foutou for an everyday central Ivorian dinner.
Why it's made this way: As a Baoulé family recipe rather than a restaurant showpiece, gouagoussou represents the kind of everyday central-Ivorian cooking that rarely makes it onto tourist menus but is what most Bouaké households actually eat.
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