Sauce feuille (vegetable leaf stew)
Sauce feuille is a traditional Ivorian vegetable leaf stew made primarily from cassava or spinach leaves, often cooked with palm oil, spices, and sometimes fish or meat. It is a staple dish in Côte d'Ivoire, cherished for its rich, earthy flavors and nutritional value, playing an important role in family meals and cultural celebrations.
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Ingredients
- 3 cups
- 1/2 cup
- 1 medium
- 2 cloves
- 100 grams
- 1 small
- to taste
- 2 cups
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Ivorian (Côte d'Ivoire)
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating from the agricultural practices of the Akan and other ethnic groups in Côte d'Ivoire, sauce feuille reflects the local reliance on leafy greens and palm oil, staples in West African cooking for centuries.
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