[ Caractérisation des procédés traditionnels et niveau d’appréciation de la sauce « Tchonron » consommée par le peuple Senoufo du Nord de la Côte d’Ivoire ]
Volume 38, Issue 3, January 2023, Pages 741–754
Diallo Djeneba Baba Tapily1, M. Yao Konan2, and Koné Fankroma Martial Thierry3
1 Laboratoire de Biocatalyse et des Bioprocédés, UFR Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire
2 U.F.R. Biosciences, Centre National de Floristique, Université Félix Houphouët-Boigny, Côte d'Ivoire
3 Laboratoire de Biocatalyse et des Bioprocédés, UFR Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Author Keywords: Food survey, leaf vegetable, « Tchonron », process, Senoufo, Côte d’Ivoire.
Volume 38, Issue 3, January 2023, Pages 741–754
Diallo Djeneba Baba Tapily1, M. Yao Konan2, and Koné Fankroma Martial Thierry3
1 Laboratoire de Biocatalyse et des Bioprocédés, UFR Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire
2 U.F.R. Biosciences, Centre National de Floristique, Université Félix Houphouët-Boigny, Côte d'Ivoire
3 Laboratoire de Biocatalyse et des Bioprocédés, UFR Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Author Keywords: Food survey, leaf vegetable, « Tchonron », process, Senoufo, Côte d’Ivoire.
Abstract: (french)
La connaissance des cultures tradi-culinaires est d’une importance indéniable pour toute identité. Ce travail a été mené afin de contribuer à une meilleure connaissance de la sauce « Tchonron ». Cette sauce est un mets traditionnel à base de légumes-feuilles d’origine Senoufo (Nord de la Côte d’Ivoire). Au total, 640 personnes réparties dans quatre régions savanicoles (Bagoué, Hambol, Poro et Tchologo) de la Côte d’Ivoire ont été interviewées à partir de questionnaires, d’octobre 2019 à septembre 2020. Parmi ces personnes, seul 8,75% avaient un niveau secondaire, 14,84% un niveau primaire et 76,40% étaient non-instruits. L’étude a révélé que le niveau d’appréciation de la sauce « Tchonron » est influencé par la région, la tranche d’âges, le niveau d’instruction et le statut professionnel. Il en est de même de l’eau de cuisson des feuilles dont l’utilisation varie en fonction de la région et du niveau d’instruction. Quant à la fréquence de consommation de cette sauce, elle est influencée par la région, le statut matrimonial et le nombre d’enfants. Toutefois, les Senoufos du Hambol et du Poro en sont les plus grands consommateurs. Cette étude a montré que la majorité des enquêtés apprécient et consomment fréquemment la sauce « Tchonron ». La préparation de cette sauce se fait selon 3 procédés différents, mais celui nécessitant une pré-cuisson des feuilles avant l’étape de broyage et l’ajout de poudre d’oléagineux demeure le plus utilisé. Ce travail constitue une première approche de connaissance de la culture culinaire du peuple Senoufo.
Author Keywords: Enquête alimentaire, légume-feuille, « Tchonron », procédé, Senoufo, Côte d’Ivoire.
How to Cite this Article
Diallo Djeneba Baba Tapily, M. Yao Konan, and Koné Fankroma Martial Thierry, “Characterization of traditional processes and appreciation level of the «Tchonron» sauce consumed by Senoufo people of northern Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 38, no. 3, pp. 741–754, January 2023.
