No one wants to talk about its origin, and it’s hard to find it in the city, a secret Ivorian bread ?
At first glance, Ivory Coast’s visitors might think industrial bread -produced at fast pace with enhanced flours- reigns king.
Think twice! The adventurous and curious can dig a hidden gem, brought there by the neighbours from Ghana. At least that is what I deduced from its name "pain ghanéen" (Ghanaian bread).
No one wants to talk about its origin, and it’s hard to find it in the city (and by city I -do- mean Abidjan!). Women sell it near the "Mamans beignet" (Donut mommies) by Yakro’s entrance.
Also, this is what we gathered about this brioche bread, from our visit of the "Grands Moulins d’Abidjan" (Great Abidjan’s Mill) :
Manioc accounts for 5% of its ingredients (thus the soft brioche texture)
The dough goes through a 15h fermenting process before baking.
The baking itself takes place in a firewood oven, made of tertiaries’ terracotta !
NOT TOO BAD UH ?
The 15h fermenting process allow the crumb to remain perfectly mellow for 3 full days. Ghanaian bread is pretty sweet, so it presents no notable sourness.
Around Grand Bassam, this bread is gaining some popularity with the aptly chosen name of...Bassam’s brioche.
Now, if anyone as any more information about this local treasure, I would be delighted to hear about it. Safe is to say, each ecounter with this rare brioche was a treat.
Aaand this wraps up our long trip on some points of the amazing continent that is Africa. I hope you enjoyed your time as much as we did.
Next up, a stop in Rome, on our way to India!
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