Attiéké

Attiéké is a cherished side dish from Côte d'Ivoire, crafted from fermented cassava pulp that has been grated or granulated to resemble couscous. Often paired with dishes like Kedjenou, a slow-cooked stew, Attiéké boasts a unique texture and flavor that make it a staple in Ivorian cuisine. Originating from the southern regions of Côte d'Ivoire, it is also popular in neighboring countries such as Benin and Burkina Faso.

The preparation process is quite intricate: cassava pulp is first fermented, then dried, and finally steamed before it is ready to eat. It is important to note that fresh Attiéké has a very short shelf life—about 24 hours—making it challenging to distribute from rural areas to cities.

Typically, Attiéké is served with grilled fish and accompanied by a side of pepper or tomato sauce. You can also find it precooked in markets, making it easy to reheat and enjoy at home. This versatile dish has garnered fans not only in Côte d'Ivoire but also in countries like Senegal, Togo, and Benin. Whether you are sampling it for the first time or it is a familiar favorite, Attiéké offers a delightful taste of West African cuisine.