Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa.
The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It’s a common and traditional dish in Côte d’Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d’Ivoire and also in Benin. In Côte d’Ivoire, the dish is often served with Kedjenou, a slow-cooked stew.
Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishable nature has created some problems in its mass distribution from rural areas to urban environments.
- 1 bag of attiéke (about 200 to 250g)
- 1 tablespoon vinegar
- 2 stock cubes
- 2 tablespoon olive oil
- Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
- Remove from the steamer and work the attiéké with a fork to break up any clumps.
- Return to the steamer and cook for about 10 minutes more.
- Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough).
- Steam for a further 10 minutes. Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous).
- Once it is done, turn into a large bowl and work in the vinegar, crumbled stock cubes and olive oil.
- To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.