Charcoal Grill · Northern Kiosk
Choukouya de Poulet
Photo: Marckandy / Wikimedia Commons · CC BY-SA 4.0
Vendors finish the meat directly over glowing embers rather than an open flame, which is what gives choukouya its deep, smoky char distinct from ordinary grilled chicken.
Chicken, mutton or beef is marinated in a well-seasoned spice blend and grilled slowly on embers until tender and smoky. Northern kiosks sell it chopped into pieces alongside attiéké, alloco or plain bread.
Why it's made this way: Choukouya's embers-grilling technique traces to the meat-grilling traditions of Ivory Coast's northern savanna towns like Korhogo, where livestock herding runs deeper than in the humid south.
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Part of World of Street Food — 3248 dishes from 118 countries.
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