Grilled fish at an elite chef’s hotel hideaway, whole slow-cooked lamb at a Lebanese stunner, Creole crab and grilled langoustines at a waterside hangout, and more of Abidjan’s best meals.

Rumour has it that some Ivorians can eat attieke morning, afternoon and night. The fermented cassava meal has long been a marker of national identity in Ivory Coast, beloved across all levels of ...