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Attiéké
Ivory Coast
Côte d'Ivoire's national starch. Over 5 million tonnes are consumed annually. Every woman in the south knows how to make it from scratch.
Fermented cassava couscous — a slightly sour, light and fluffy grated cassava side dish. Côte d'Ivoire's staple starch, eaten alongside grilled fish and sauces.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
390 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gattiéké pre-cooked fermented cassava, or fine cassava semolina
2 tbspoil
saltto taste
grilled fish and tomato sauceto serve
Method
1
If using pre-cooked attiéké, steam for 5-10 minutes to heat through.
2
Fluff with a fork. Season with oil and salt.
3
Serve alongside grilled fish and sauces.
Chef's Tip
Break up clumps gently with a fork — attiéké should be light and fluffy, not compressed.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.