World Cuisines

Attiéké

Ivory Coast

The couscous of cassava: attiéké is a fluffy, slightly tangy fermented cassava couscous, served with grilled fish, onions and tomatoes — Côte d'Ivoire's national plate.

What it is

The couscous of cassava: attiéké is a fluffy, slightly tangy fermented cassava couscous, served with grilled fish, onions and tomatoes — Côte d'Ivoire's national plate. Ingredients: cassava (fermented, pressed and granulated), grilled fish (or chicken), onions, tomatoes, chiles, cucumber, oil, lemons; mayonnaise for the street style. Recipe: 1) Steam the attiéké granules until fluffy. 2) Grill the fish with spices. 3) Slice onions and tomatoes into a raw relish. 4) Fluff the attiéké with a little oil. Serve: mounds of attiéké beside the fish and relish — breakfast, lunch and midnight alike. Flavor: light, tangy, fresh. History: attiéké is the heritage of the Lagoon peoples (Ébrié, Adioukrou) of the south; women producers' cooperatives guard its craft, now exported worldwide. See also: Kedjenou, Alloco.

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