ABSTRACTA survey was undertaken during four months (May, August, November, and February of 1983/84) in order to estimate the quantities and the diversity of traditional food products on sale at three public markets in Abidjan which are frequented almost exclusively by Africans.At the same time, the type of products and the actual quantities used for the preparation of daily meals in 25 African households, by 25 roadside and migratory cooks, and in 25 traditional restaurants (called maquis), were determined. From the data we calculated an average gross weight of 660 to 750 g per dish, or 260 to 330 g dry edible weight per person and per dish. Besides the quantity consumed, we also determined the need of essential products to prepare a given dish.