Food and Drink

Cuisine varies by region, but a large, one-course, evening meal is common across the country. A typical dish is based on cocoyams, maize, manioc, millet, plantains, potatoes, rice, or yams, often pounded into dough-like fufu (cous-cous). This is served with a sauce, soup, or stew made from greens, groundnuts, palm oil, or other ingredients. Meat and fish are popular but expensive additions, and include spiced brochettes (meat on skewers) grilled over charcoal. Dishes are often quite hot, spiced with salt, red pepper and Maggi.

Water, palm wine, or millet beer are the traditional mealtime drinks, although beer, soda and wine have gained popularity in modern times. Although silverware is common, food is traditionally manipulated with the right hand. Breakfast consists of leftovers or bread and fruit with coffee or tea.

French and Lebanese dishes are also widely available. The nation has a plentiful supply of avocados, manoic leaves citrus fruits, pineapples and mangoes. Prawns are supplied from the south. Snacks are popular, especially in larger towns where they may be bought from street vendors.