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Côte d'Ivoire (Ivory Coast) :: Culture and Food
Overview
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Culture and Food
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Culture and Food
LanguagesLanguages Spoken: French (official), 60 native dialects with Dioula the most widely spoken.
Tour guides and service professionals in tourist-oriented facilities are very likely to speak English.

ReligionReligions: Christian 20-30%, Muslim 35-40%, indigenous 25-40%

People and CulturePeople and Culture: Music, crafts and the arts, particularly mask and stilt dancing, are important to Ivorian people, who gained independence from France in 1960. There are more than 60 ethnic groups, the key ones being the Baoulé in the center, the Agri in the east, the Senufo in the north, the Dioula in the northwest and west, the Bété in the center-west and the Dan-Yacouba in the west.

A resident or national of Côte d'Ivoire (Ivory Coast) is called "Ivoirian". The Term used to describe things from here is "Ivoirian". For example, "Ivoirian food".

Tipping and BargainingTipping and Bargaining: A service charge is added to most bills in hotels and restaurants

Restaurants: If no service charge added 15% is customary
*Porters: Not expected
Taxi: Round up

* Try to use local currency. Foreign coins cannot be exchanged and will be useless to the person receiving them. Foreign paper money requires a trip to the bank for exchange. However paper US dollars are accepted almost universally.

FoodFood: Though its food is like that of neighbouring countries, the maquis, a small, open-air restaurant is unique to Cote d'Ivoire. They are found throughout the country and specialize in fish or chicken braisse ("cooked over the embers of a low fire") and usually served with tomatoes and onion. Cassava, yams and plantains are staples. Ivorians enjoy kedjerou, chicken and vegetable stew cooked in banana leaves. Brochettes and barbecued corn on a stick are sold by street vendors, while high end restaurants serve French delicacies (from duckling to shrimp croquettes and rabbit pie) as well as other African and tropical dishes.
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