Attiéké

Attiéké is a traditional Ivorian dish made from cassava. It is a staple food in the Ivory Coast and is also consumed in many other West African countries. The dish is similar in texture to couscous and has a slightly sour, fermented flavor.

Preparation

The preparation of Attiéké involves several steps. First, the cassava is peeled and grated. The grated cassava is then fermented for one to two days. After fermentation, the cassava is sieved to remove any remaining lumps and then steamed until it becomes granulated. The final product is a light, fluffy dish that can be served with a variety of accompaniments.

Consumption

Attiéké is typically served with grilled fish, chicken, or meat, and is often accompanied by a tomato and onion sauce. It can also be eaten with vegetables, beans, or eggs. In the Ivory Coast, it is commonly eaten for breakfast, lunch, or dinner.

Cultural Significance

Attiéké is not just a staple food in the Ivory Coast, but also a significant part of the country's culture and tradition. It is often served at social gatherings and celebrations, and is a symbol of hospitality and friendship. The preparation of Attiéké is traditionally a communal activity, with women in the community working together to peel, grate, and steam the cassava.

Health Benefits

Attiéké is a good source of carbohydrates, providing energy for the body. It is also low in fat and high in dietary fiber, making it a healthy choice for those watching their weight. Additionally, cassava is a good source of vitamin C and other essential nutrients.

See Also

• Cassava
• Ivory Coast Cuisine
• African Cuisine