Knowledge of traditional culinary cultures is very important for any identity. This study aims to contribute to a better knowledge of the «Tchonron» sauce. This sauce is a traditional food from Senoufo people (northern Côte d’Ivoire), based on leafy vegetables. A number of 640 people in four Savanna regions (Bagoué, Hambol, Poro and Tchologo) of Côte d’Ivoire were interviewed using questionnaires, from October 2019 to September 2020. Only 8.75% of these people had a secondary school education, 14.84% had a primary school education and 76.40% were uneducated. The study revealed that region, age group, school education and professional status influence the appreciation level of the «Tchonron» sauce. As well as the use of cooking water of leaves, which varies according to region and level of education. The use of cooking water of leaves also varies according to region and school education. As for the consumption frequency of this sauce, it is influenced by region, marital status and number of children. However, the largest consumers were from the Hambol and Poro regions. This study showed that the «Tchonron» sauce is appreciated and consumed frequently by the population. This sauce can be prepared according to 3 different processes, but the one requiring pre-cooking of the leaves before the grinding step and addition of oilseed powder remains the most used. This work represents a first approach to knowledge of the culinary culture of the Senoufo people.