Abidjan, 22 August 2026 (AIP) – The cuisine festival is gaining in maturity with a strengthened organization and a greater willingness to value traditional recipes that are still unknown, said South Abidjan Regional Director of Tourism and Leisure, Béatrice Assué, during the pre-selection held Friday 21 August 2026 at the Wafu Hotel in Zone 4 in Abidjan.
According to the official, this edition was distinguished by a better mastery of the organization and respect for the chronogram, while maintaining the main objective of the festival, which is to promote the traditional dishes of the Atchan people.
“This year, we’ve had a little Stageion. The organization was perfect and we followed the chron Stage. In essence, it is always the valorisation of the traditional dishes of the drunken people (atchan)”, she said.
She pointed out that the festival also allows the public to discover recipes that remain little known, thanks to research done with communities and holders of traditional culinary know-how.
“Since we’ve been doing the festival for four years, we’ve been discovering as revenue goes on. I went all the way to the village to meet the chefs and ask them to get us their rare recipes, their favorite recipes,” Assué explained.
It has been found that, in this stage of the festival, there is also a well-prepared entry based on coconut and corn, which, according to her, constitute culinary discoveries for this edition.
The regional official said that the festival is also part of a proximity approach, each year, with a commune different from the administrative area of CEO Abidjan-Sud, which extends from Bingerville to Port-Bouët.
” The question is to allow each municipality to live and understand the project of the festival,” she explained, noting that the previous editions were held in Blockhauss, Bingerville and Koumassi, before Marcory’s stage this year.
The next stage of the festival will be the national final, scheduled for October in Kong, northern Côte d’Ivoire. It will bring together 26 candidates from the 13 regional branches of Tourism, with two representatives per management: one winner in the amateur category and another in the professional category.
The two winners from the preselection of South Abidjan, Konan Ahou-Laurence, in the professional category, and Bédié Yobouet Juliette, among the amateurs, will defend the colours of their region at this final.
For Béatrice Assué, this national meeting will provide a new opportunity to discover the diversity of Ivorian culinary heritage and to reinforce the transmission Author:
She invited the public to become more interested in the festival, believing that this initiative provides a better understanding of the richness of traditional Ivorian recipes.
The Ivorian Cuisine Festival intends to contribute to the preservation and promotion of the national culinary heritage, while encouraging innovation and creativity around traditional recipes.
(AIP)
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