The Ivory Coast is located on the South-Western coast of Africa and is bordered by Mali, Burkina Faso, Ghana, Liberia, and Guinea. The Ivory Coast is also known as Cote d'Ivoire and has a wide variety of foods. The Ivory Coast has about 60 ethnic groups, so this hugely impacts their cuisine. Some of these ethnic groups are Agni, Abron, Senufo, Dioula, and Kulango. The Agni and the Abron people mainly survive on farming cocoa and coffee. On the other hand, the Senufo people, which live in the north savanna, cultivate rice, yams, peanuts, and millet. They often enjoy rice with a peppery peanut sauce. The Dioula people depend on the farming of rice, millet, and peanuts to survive. The Kulango people of the north not only are farmers, but they also enjoy a wide variety of seafood. Over all, the people of Ivory Coast rely on grains and tubers (root vegetables) to sustain their healthy diet. Peanuts, corn, millet, rice, plantains (similar to bananas), and yams are staple foods throughout the country. The national dish is fufu (or foufou). It is plantains, cassava, or yams pounded into a sticky dough. This is usually served with a side of meat and a vegetable sauce called kedjenou. Kedjenou is most often prepared from eggplant, peanuts, okra or tomatoes. Another popular dish is attieke, but unlike fufu, it isn't a meal, it is a side dish. It is a porridge made from grated cassava. For the Ivoirians who can afford meat, chicken and fish are the most popular. They also enjoy spicy dishes, particularly stews and soups, have hot peppers to enrich their flavors. Finally, for dessert the Ivoirians like to have fresh fruits accompanied by Bangui, a local white palm wine, or ginger beer. On the other hand, children have soft drinks such as Youki Soda, a slightly sweeter version of tonic water. The best place to taste this food is to go to an outdoor market, a street vendor, or a maquis, a restaurant unique to the Ivory Coast. These outdoor restaurants are scattered throughout the country and are becoming more popular. To be considered a maquis, the restaurant must sell braised food (food that has been cooked over a low fire). Chicken and fish are the most commonly braised foods and are usually served with onions and tomatoes. Rice, fufu, attieke, kedjenou, and aloko, fried bananas served with onions and chilies, are also served at a maquis.
Ivoirians are hospitable, generous people who enjoy inviting others to join for a meal. In a typical village, villagers will eat together in a common area. They believe that food gives the body nourishment, but also unites the community. Women and girls are one group, young boys as another, and men as the third group. Most villagers eat on a large mat placed on the ground. With their right hand (the left is considered dirty), villagers will scoop up their food from large bowls placed in the center of the mat for everyone to share. Most often, rice is rolled onto a tight ball and is used to scoop up meat and sauce. The eldest villagers eat first in order to detect contaminated food. If bad food is found, they will stop the younger members from eating it. Once everyone has begun eating, it is considered rude and selfish to reach across the table. Villagers want to make sure that everyone receives an equal amount of food. Coughing, sneezing, and talking during the meal is discouraged. If a person needs to cough or sneeze, they will exit the table before doing so. After the meal is over, a bowl of water is passed around to cleanse the hands. Talking amongst the villagers will resume as the diners relax to digest their meal.
Ivoirians are hospitable, generous people who enjoy inviting others to join for a meal. In a typical village, villagers will eat together in a common area. They believe that food gives the body nourishment, but also unites the community. Women and girls are one group, young boys as another, and men as the third group. Most villagers eat on a large mat placed on the ground. With their right hand (the left is considered dirty), villagers will scoop up their food from large bowls placed in the center of the mat for everyone to share. Most often, rice is rolled onto a tight ball and is used to scoop up meat and sauce. The eldest villagers eat first in order to detect contaminated food. If bad food is found, they will stop the younger members from eating it. Once everyone has begun eating, it is considered rude and selfish to reach across the table. Villagers want to make sure that everyone receives an equal amount of food. Coughing, sneezing, and talking during the meal is discouraged. If a person needs to cough or sneeze, they will exit the table before doing so. After the meal is over, a bowl of water is passed around to cleanse the hands. Talking amongst the villagers will resume as the diners relax to digest their meal.