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ATTIEKE MOSTLY RESISTED BUT VERY NUTRITIOUS

First I would love to say that Attieke as we all call  is a French dish. The fermentation of cassava roots is very important because it helps to eliminate cyanides and to preserve, soften and produce important organic acids for the organoleptic properties of attiéké.

Cote D’Ivoire Attiéke is a traditional Ivorian recipe.  It is made with fermented and grated cassava.  The dish is steamed and similar in texture to a couscous.  The flavour due to the fermenting is a wonderful sourness.  I was able to find frozen Attiéke at my local African market.  It can also be found boxed.  It was the perfect companion to the main dish called kedjenou.  I would highly recommend you try it! Serve with some garnish of sliced onions and tomatoes.

HOW TO PREPARE IT

The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is starter. The starter has different names depending on the ethnic group that produces it: mangnan Ebrié lidjirou in Adjoukrou and bêdêfon in allandjan . The paste left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exist in a large proportion in natural cassava has been removed, the pulp is dewatered , screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attieke is ready for consumption.

BY AWA ADAMS

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