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A hotel restaurant near the airport that manages not to feel like one, Kokoma has tall ceilings, oversized woven chairs, and wide windows that make a long layover almost pleasant. The kitchen leans into Ivorian staples, turning cassava, fresh seafood, and palm nut stew into what the menu calls Afro fusion, though the food argues the case more quietly than the label does.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Sauce graine
“The “Afro fusion” menu features reimagined versions of classic items like sauce graine (Ivorian seafood and palm nut stew), braised meats, and grilled fish, along with items like guinea fowl confit and jambalaya.”
Eater -
Guinea fowl confit
“The “Afro fusion” menu features reimagined versions of classic items like sauce graine (Ivorian seafood and palm nut stew), braised meats, and grilled fish, along with items like guinea fowl confit and jambalaya.”
Eater -
Jambalaya
“The “Afro fusion” menu features reimagined versions of classic items like sauce graine (Ivorian seafood and palm nut stew), braised meats, and grilled fish, along with items like guinea fowl confit and jambalaya.”
Eater
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