The culture has remained split, rather more completely than in other African countries, between a maze of ethnic-based cultures and a foreign intrusion that is almost exclusively French. Traditional arts flourish.
Tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices are major parts of Ivorian Cuisine. It is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Cassava and plantains are significant parts of Ivorian cuisine. A corn paste called "aitiu" is used to prepare corn balls, and peanuts are widely used in dishes. Bangui is a local palm wine.
Ivorians have a kind of small, open-air restaurant called a maquis, which is unique to Côte d'Ivoire. Maquis normally feature braised chicken and fish served with onions and tomatoes, attiéké or kedjenou.
A common street-vended food is alloco, which is ripe plantain banana fried in palm oil, spiced with a spicy sauce made of onions and chili. It can be eaten alone as a snack or often with a hard-boiled egg, as well as a side dish.
Grilled fish and grilled chicken are the most popular non-vegetarian foods. Lean, low-fat Guinea fowl, which is popular in the region, is commonly referred as poulet bicyclette. Seafood includes tuna, sardines, shrimp and bonito.