Papischou
The cuisine of Côte d’Ivoire (Ivory Coast) reflects the country’s ethnic diversity, fertile land, and coastal location. Ivorian cooking is built around starchy staples—cassava, plantains, yams, rice, and maize—paired with rich sauces and stews made from vegetables, palm oil, peanuts, okra, tomatoes, and leafy greens. Proteins range from chicken, beef, and goat to smoked or fresh fish and seafood. Spicing tends to be deep and aromatic rather than fiery, using ginger, garlic, onions, c
ivory coast (2)
ERCC
A bit smaller than England and a bit larger than New Mexico this chunk of West Africa (formally known in French as Côte d'Ivoire), gets only some 670,000 visitors a year but deserves many more, as a fascinating mix of natural, cultural, and historical attractions. Here are its top draws:
Abidjan
The country's largest city as well as sub-Saharan Africa´s sixth largest (pop. around 5.7 million), the former political and still economic capital is a bustling metropolis with a mix of
