Summary of Local Eating Habits#

Life in a big place like Abidjan, which is home to over 6 million people, is fast-paced. This means eating habits can vary, but there’s a general rhythm.

Breakfast (Petit Déjeuner) is often light or something quick you can grab. People might have bread (baguette is popular) with butter, jam, or maybe a simple omelette. Coffee or tea are common drinks. Sometimes, people eat local pastries or fried snacks bought on the street on their way to work.

Lunch (Déjeuner) is usually the biggest meal of the day. This is when you see people enjoying substantial dishes. It’s often eaten between 12 PM and 2 PM. Many people go to small local eateries called “maquis” or “gargotes” for lunch, or eat what they brought from home.

Dinner (Dîner) is typically later in the evening, maybe between 7 PM and 9 PM. It can be similar in size to lunch, or sometimes a bit lighter depending on what was eaten earlier. Families often eat dinner together if schedules allow.

Common Home-Cooked Meals vs. Street Food#

Both home cooking and street food are a huge part of life here.

Home-cooked meals are where you find the more traditional, sometimes complex, stews and sauces. These are often served with a staple starch. Families cook things like Sauce Graine (a rich sauce made from palm nut kernels), Sauce Arachide (peanut sauce), or various fish or meat stews with vegetables. Preparing these can take time.

Street food is everywhere and super popular, especially for lunch or snacks. It’s convenient and affordable. You’ll see vendors selling Attiéké (fermented cassava “couscous”) with grilled fish (Poisson Braisé) or chicken (Poulet Braisé). Aloko (fried ripe plantain, often served with fried fish or eggs and chili sauce) is another street food staple. Grilled skewers (Brochettes) and fried pastries are also easy to find.

Local Ingredients and Spices People Use#

The food here relies on local produce. Staples include cassava, yam, plantain, rice, maize, and sometimes taro (macabo). For protein, fish (especially fresh and smoked) is very important, along with chicken, beef, and sometimes goat.

Flavor comes from ingredients like onions, garlic, ginger, tomatoes, and various peppers (from mild to very hot!). Palm oil is used in many sauces, giving them a rich color and distinct taste. Spices like dried chilies, black pepper, and sometimes local finds like Akpi (a seed used as a thickener and flavor enhancer) or Rondelles (African pepper, which adds a unique aroma) are common. Many cooks also use stock cubes (like Maggi) to boost flavor, which is very widespread in West African cooking.

Traditional Dishes Eaten During Festivals or Weekends#

Weekends, especially Sundays, and festivals are times when families often prepare more elaborate meals. These might include:

• Fufu: A dough made by pounding boiled cassava or yam, often served with a hearty soup or sauce. This is common in many parts of West Africa and enjoyed here too.
• Banku: Another fermented maize and cassava dough, popular with grilled fish or okro soup.
• More involved versions of Attiéké or rice dishes with special sauces or larger cuts of grilled meat or fish.
• Dishes involving less common meats for everyday like goat or sometimes bushmeat (though this is less common now and often regulated).

These meals are often shared with extended family or friends.

Popular Snacks or Drinks#

Snacks are available all day from street vendors. Besides Aloko and Brochettes, you find things like fried sweet potato or yam chips, pastries, hard-boiled eggs, and fresh fruit like mangoes, pineapples, and bananas.

For drinks, chilled water is a must in the heat. Sweetened soft drinks are very popular. Local homemade drinks include Bissap (a sweet, refreshing drink made from hibiscus flowers) and Gnamakoudji (a spicy ginger drink). Various local and imported beers are also widely available.

Cultural Food Taboos or Unique Rituals#

One of the most important cultural points about eating here is using your right hand if you’re eating without utensils, especially when eating from a communal dish or with starchy staples like Attiéké or Fufu. The left hand is traditionally considered impure for eating.

Sharing food is a big part of hospitality. If you’re invited to eat, it’s polite to accept. Meals, especially at home, are often social events. While specific food taboos vary greatly between the many ethnic groups in Côte d’Ivoire, the general custom of eating with the right hand and the importance of sharing and hospitality around food are widely observed in a diverse city like Abidjan.