Le gingembre, de condiment populaire à produit de luxe
Is the famous gnamankoudji becoming a beverage reserved for the privileged? What began as a simple price increase has now escalated into a veritable "disturbance of culinary public order." This is the (humorously) alarm raised by journalist Assalé Tiémoko Antoine on February 20, 2026.
The alarm was raised from the journalist's own home. Gone were the overflowing glasses of ginger juice; now it was a "symbolic" serving. Faced with his questions, his wife's verdict was unequivocal: the price per kilo had become prohibitive.
To confirm this feeling, a field survey conducted between Adjamé and Angré reveals a harsh economic reality. In less than a year, prices have literally skyrocketed:
| Variety | Price in April 2025 | Price in February 2026 |
| Yellow Ginger | 500 FCFA | 3,000 to 4,000 FCFA |
| White Ginger | 300 FCFA | 2,000 to 3,000 FCFA |
In Cocovico (Angré) , prices have skyrocketed, with yellow ginger sometimes fetching 4,000 FCFA per kilo. Such is the inflation that the journalist quips about the root's new social status: "Soon, ginger will be traveling in air-conditioned cars and paying taxes."
Beyond the anecdote, this situation highlights the growing insecurity surrounding basic commodities. Ginger is not just an ingredient; it is a cornerstone of Ivorian culinary and medicinal culture.
Its transformation into a luxury product forces households to make choices or, as Assalé Tiémoko suggests with a hint of resignation, to return to the land: "We're going to the fields to grow our own ginger!"
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