The city of Kong, in northern Côte d’Ivoire, is hosting the fourth edition of the National Ivorian Cuisine Festival (FNCI) on October 16 and 17, 2026.
The event aims to showcase the richness of the country's culinary heritage and position gastronomy as a key driver of its international tourism appeal.
Held under the high patronage of Deputy Prime Minister and Minister of Defense Téné Birahima Ouattara, who also serves as President of the Tchologo Regional Council, and chaired by Minister of Tourism and Leisure Siandou Fofana, this year's edition will bring together 26 finalists representing the country's 13 tourism and leisure regions. Nearly 5,000 festivalgoers are expected to attend the two-day celebration of Ivorian flavors.
The competition will feature two categories: "Modern Chefs" and "Traditional Local Cuisine." Contestants will be required to demonstrate creativity, technical expertise and authenticity before a national jury of seven chefs.
The program will also include culinary competitions, exhibitions, a food village, a local produce market, workshops aimed at passing down culinary expertise, cultural performances and gastronomic evenings.
Beyond the competition, the FNCI seeks to preserve and promote the country's culinary traditions. One of its main ambitions is to document and standardize Ivorian gastronomic heritage through the development of more than 120 technical recipe sheets.
This initiative aims to safeguard traditional recipes, facilitate their transmission from one generation to the next and standardize preparation methods while meeting quality and hygiene requirements. It also seeks to increase the visibility and recognition of Ivorian cuisine in international markets.
According to Dr. Klo Fagama, Director General of the Tourism and Hospitality Industry, documenting recipes is a way to preserve the country's culinary heritage and improve the quality of gastronomic services.
For his part, Minister of Tourism and Leisure Siandou Fofana views gastronomy as an essential expression of Ivorian hospitality and a means of bringing people closer together.
From attiéké served with fish to chicken kedjenou, plantain foutou with palm nut sauce, placali with clear sauce, seasoned rice, kabato and garba, Ivorian cuisine reflects the diversity of the country's regional flavors and cultural traditions.
In Kong, this fourth edition aims to bring tradition and innovation together while positioning Ivorian culinary heritage as a valuable cultural, tourism and economic asset.