Attiéké is a side dish from the Ivory Coast prepared with fermented cassava dough. The dough is partly cooked, partly grated, fermented, sieved, dried, and steamed. The result looks like couscous and is served alongside a sauce and fried fish.
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A Taste of Côte d’Ivoire: Traditional Attiéké Dish Recipe You’ll Love
Description
Attiéké is a side dish from the Ivory Coast prepared with fermented cassava dough. The dough is partly cooked, partly grated, fermented, sieved, dried, and steamed. The result looks like couscous and is served alongside a sauce and fried fish.
Background and Origin
Attieke is a symbol of Ivorian hospitality and identity. It originates from the Ebrié people, one of the indigenous ethnic groups in southern Côte d’Ivoire.
The special dish is mostly prepared during festivities, community gatherings, and celebrations. Most of the women in Ivory Coast prepare and sell attieke on the streets and in restaurants.
The dish is popular in West Africa, spreading to America and Europe through traveling Africans.
In 2024, attieke was officially added to UNESCO's list of intangible cultural heritage.
Ingredients
Instructions
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How to Prepare Attieke
- Peel 2/4 of the cassava, wash it, and cook it. Sieve the water off, wrap the cassava in aluminum foil and clean film, and keep it for three days. This process is to ferment it.
- Wash it in clean water and set it aside.
- Peel the rest of the cassava, wash it, and shred it using a grater or a food processor. Using a food processor, the result should be semi-smooth. Add the cooked fermented cassava and blend to a semi-smooth consistency. Scoop them from the processor into a bowl and set aside.
- Preheat the palm oil in a saucepan until it's smoky. Add it to the cassava grates or dough. Mix it thoroughly, cover it with clean film and allow it to ferment for three days.
- Scoop the fermented cassava dough little by little into a clean cloth and squeeze the liquid out.
- Sift the cassava dough using a sieve, little by little. This step is to separate the dough or prevent it from sticking together. The result is grain-like granules.
- As you sieve a portion into a bowl, transfer it into a tray. After sifting, cover the tray with a net or clean cloth. Dry them in the open sun until they’re very dry. Drying could take between 3 to 6 hours.
- Pour water into a double boiler and preheat until the water is boiling. Pour the dried cassava flakes into the top pan, cover it with a napkin, then the lid. Steam the cassava flakes for 30 to 45 minutes or more. Remove the lid and napkin and stir to ensure the cassava flakes cooks on every side.
- Serve with your favorite sauce and fried fish. Garnish with chopped onions and tomatoes ( optional).
Video credit: Gina Amon Channel–YouTube
Note
Tips for Preparing Attieke
- If you see big chunks of cassava dough after sieving them, break them into smaller portions.
- Ferment the cassava dough in a bowl. Just place it in a neat, dry place. Don’t place it in the refrigerator.
- You can store the dried cassava flakes in a glass jar and steam them anytime you desire.
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With two ingredients, you can prepare attieke along with its side dishes anywhere. It looks simple, yet the process can be challenging. If you love to explore new recipes from other countries, you can start here!
Happy cooking.
