@goatkamaz: Mon avis sur la pâtisserie qui fait fureur à Abidjan #cotedivoire🇨🇮 #225🇨🇮 #trend #food

Goat_Aziz

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Sunday 18 January 2026 16:09:54 GMT

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Comments

ATELIER NOMAH :

Je partage ton avis. J’ai mangé 2 fois là-bas, c’était bon mais pas exceptionnel.

2026-01-19 08:42:10

83

boubou07 :

c'est plus cher qu'en France

2026-07-21 12:31:00

1

vieuxpoki :

Croissant 2000 ? 😁😅 Dis moi, tu as Wave là bas ?

2026-02-05 17:02:28

27

DDF :

trop cher aussi

2026-01-29 20:56:11

12

Kikiss Dagnogo :

Trop trop sucré !!!!!!Trop trop lourd

2026-01-19 14:39:16

29

Tiphaine Nels :

Tout ce qui est viennoiserie, non trop lourd, rien d’extraordinaire et trop cher , mais les gâteaux, j’aime bien certains☝🏼

2026-02-09 01:06:20

8

Grolet junior :

Vient goûter chez nous chez MR Chour au vallons rue des jardins

2026-07-10 15:03:34

1

K :

Va à l’Abidjanaise

2026-02-21 20:26:33

3

635batterflyly :

moi j'aime le sucre ☺️

2026-02-21 09:34:37

1

mayashu :

Eeeeh

2026-01-19 10:53:34

1

Raissa Coulibaly :

T’es pas seul Tonton 😌

2026-04-05 11:58:57

1

L'🕸️ :

@Anais🪭 😭😭

2026-03-10 19:33:56

1

Mohamed K.AB :

🥰🥰🥰

2026-01-29 19:26:51

2

Kone Aboubaca :

🥰🥰🥰

2026-02-01 12:45:36

1

Koné issouf :

❤❤❤

2026-01-18 20:32:36

1

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Been craving a roast dinner for weeks, and this roast chicken with all the trimmings did not disappoint 😮‍💨✨ What’s your favourite part of a roast? 👀 Roast Chicken Ingredients 1 medium whole chicken 2 tbsp butter, melted 2-3tbsp olive oil 2 tsp smoked paprika 2 tsp dried oregano 4 garlic cloves, crushed 2 tsp salt 1 tsp black pepper Method 1. Mix the butter, olive oil, paprika, oregano, garlic, salt and pepper. 2. Rub all over the chicken and place in a roasting dish. 3. Cover with foil or baking parchment and bake at 180°C fan for 1 hour 15 minutes, basting 2–3 times. 4. Uncover and roast for 30–40 minutes, basting every 5–10 minutes until the skin is crispy and the chicken is cooked through. 5. Rest for 15 minutes before carving. Crispy Roast Potatoes Ingredients 1kg Maris Piper potatoes 1 tbsp salt 1 chicken stock cube 2 tbsp cornflour Olive oil Whole garlic cloves Fresh thyme Method 1. Boil the potatoes in salted chicken stock water until fork tender, then drain and steam dry. 2. Add the cornflour and a little salt, cover with a lid and shake to fluff. 3. Add to a tray of hot olive oil with the garlic and thyme. 4. Roast at 200°C fan for 50–60 minutes, turning halfway and lightly crushing the garlic. Roast until golden and crispy. Yorkshire Puddings Ingredients 3 eggs 100ml milk 100g plain flour Salt Vegetable oil Method 1. Whisk together the eggs, milk, flour and salt. 2. Chill for 1 hour, then remove 30 minutes before cooking. 3. Pour into a hot, oiled muffin tin and bake at 220°C fan for 20–25 minutes until risen and golden. Broccoli & Cauliflower Cheese Ingredients 1 small cauliflower 1 broccoli 40g butter 40g plain flour 500ml whole milk 75g cream cheese 150g grated cheddar Salt & pepper 1 tsp garlic powder 1 tsp Dijon mustard Extra cheddar Method 1. Add the broccoli and cauliflower to a baking dish. 2. Make a cheese sauce by cooking the butter and flour, whisking in the milk, then stirring through the cream cheese, cheddar and seasonings. 3. Pour over the vegetables, mix well and top with extra cheddar. 4. Bake at 180°C fan for 35–40 minutes, then grill until golden. #EasyRecipes #cookwithme #roastdinner #chickendinner #cooking

Been craving a roast dinner for weeks, and this roast chicken with all the trimmings did not disappoint 😮‍💨✨ What’s your favourite part of a roast? 👀 Roast Chicken Ingredients 1 medium whole chicken 2 tbsp butter, melted 2-3tbsp olive oil 2 tsp smoked paprika 2 tsp dried oregano 4 garlic cloves, crushed 2 tsp salt 1 tsp black pepper Method 1. Mix the butter, olive oil, paprika, oregano, garlic, salt and pepper. 2. Rub all over the chicken and place in a roasting dish. 3. Cover with foil or baking parchment and bake at 180°C fan for 1 hour 15 minutes, basting 2–3 times. 4. Uncover and roast for 30–40 minutes, basting every 5–10 minutes until the skin is crispy and the chicken is cooked through. 5. Rest for 15 minutes before carving. Crispy Roast Potatoes Ingredients 1kg Maris Piper potatoes 1 tbsp salt 1 chicken stock cube 2 tbsp cornflour Olive oil Whole garlic cloves Fresh thyme Method 1. Boil the potatoes in salted chicken stock water until fork tender, then drain and steam dry. 2. Add the cornflour and a little salt, cover with a lid and shake to fluff. 3. Add to a tray of hot olive oil with the garlic and thyme. 4. Roast at 200°C fan for 50–60 minutes, turning halfway and lightly crushing the garlic. Roast until golden and crispy. Yorkshire Puddings Ingredients 3 eggs 100ml milk 100g plain flour Salt Vegetable oil Method 1. Whisk together the eggs, milk, flour and salt. 2. Chill for 1 hour, then remove 30 minutes before cooking. 3. Pour into a hot, oiled muffin tin and bake at 220°C fan for 20–25 minutes until risen and golden. Broccoli & Cauliflower Cheese Ingredients 1 small cauliflower 1 broccoli 40g butter 40g plain flour 500ml whole milk 75g cream cheese 150g grated cheddar Salt & pepper 1 tsp garlic powder 1 tsp Dijon mustard Extra cheddar Method 1. Add the broccoli and cauliflower to a baking dish. 2. Make a cheese sauce by cooking the butter and flour, whisking in the milk, then stirring through the cream cheese, cheddar and seasonings. 3. Pour over the vegetables, mix well and top with extra cheddar. 4. Bake at 180°C fan for 35–40 minutes, then grill until golden. #EasyRecipes #cookwithme #roastdinner #chickendinner #cooking

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