Foutou

Source：WTCF 2016-06-02

The cassava (manioc) can be eaten mixed with banana to make foutou

Attiéké

Source：WTCF 2016-06-02

Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d Ivoire in Africa

Barbecued Goose

Source：WTCF 2016-06-02

Seasoned goose, roasted in a charcoal oven until the meat is tender and the skin crispy, then sliced and served with plum sauce.

Barbecued Pork Bun

Source：WTCF 2016-06-02

Tender, sweet, slow-roasted pork tenderloin, usually seasoned in oyster sauce, and encased in a fine, soft bun.

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