SITUATION: A man tells us a little about hotel-restaurants in Côte d'Ivoire and the case of a man, Vakaba, who works in one.
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Transcript
"Hôtel" ninnu ka ɲi kosɛbɛ. U ka dumunifɛnw saniyanin bɛ ka tɛmɛ yaalalaw ta kan. Vakaba ta "hôtel" le bɛ joona ye essence-feereyɔrɔ dafɛ. À kɔnɔnɔyɔrɔ saniyanin bɛ tuma bɛɛ. À man bon kosɛbɛ. Tabali jan-jan saba sɛmɛnin bɛ dɛnɛ na ka bɔ kinibolo la ka taga numanbolo fɛ. Lon o lon, Vakaba bɛ fɛn suguya kura tobili ka fara lon bɛɛ kakɔrɔ-dumunifɛn camanw kan. Lon o lon kɔni, i bɛ se ka to, suna, kini, nsaamɛ, sisɛ yiranin ni sogo yiranin sɔrɔ yen. Olu kɔ, à bɛ to ka sisɛkili yiranin, salati, bifteck, macaroni, haricots, ani petit-pois kɛ sɔn.
Hotels [with restaurants] are good. Their food items are cleaner than those of walking vendors. Vakaba's hotel is just after the gas-selling-place. Its interior is clean all the time. It's not that big. There are three long tables against the wall going from the right to the left. Each day, Vakaba cooks a new kind of thing in addition to many previous daily items. In any case, every day, you can get tô, pearl millet, rice, Jollof rice, fried chicken and fried meat. Beyond those, he quite often makes fried eggs, salad, beafstreak, macaroni, beans and peas.
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