Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world, and also produces palm oil and coffee.

Cassava and plantains are significant parts of Ivorian cuisine. A type of corn paste called “Aitiu” is used to prepare corn balls, and peanuts are widely used in many dishes.Attiéké is a popular side dish in Côte d'Ivoire made with grated cassava and is very similar in taste and consistency to couscous. A common street-vended food is alloco, which is ripe banana fried in palm oil, spiced with a spicy sauce made of onions and chili. It can be eaten alone as a snack or often with a hard-boiled egg, as well as a side dish.

Grilled fish and grilled chicken are the most popular non-vegetarian foods. The lean, low-fat chicken of the region is commonly referred as poulet bicyclette. Seafood includes tuna, sardines, shrimp and bonito, which are similar to tuna.