The maquis is the cornerstone of eating out in Ivory Coast, and Man's are reliable. These informal open-air restaurants — a few tables under a corrugated roof, a charcoal grill at the back — serve the Ivorian staples: attiéké with grilled fish or chicken, alloco (fried plantain), and kedjenou (chicken or guinea fowl slow-cooked in a sealed pot with tomatoes and vegetables). Cheap, filling, and sociable. Most are busiest at lunch; some stay open into the evening.