Attiéké

Name: Attiéké
Cuisine: Ivorian (Côte d'Ivoire)
Ingredients: 2 cups grated cassava; as needed water; 1 tsp salt

Attiéké is a traditional Ivorian dish made from fermented cassava grains that are grated and steamed to a couscous-like texture. It is a staple side dish in Côte d'Ivoire, often served with grilled fish, spicy sauces, or vegetables, reflecting the coastal culinary heritage of the region.

3 ingredients

sourearthyslightly tangyfermentedmild

Culinary DNA Preview

Indigenous85%

French15%

Ingredients

cassava
2 cups grated
water
as needed
salt
1 tsp

Method

Steps not available

Origin Story

Attiéké originated from the coastal regions of Côte d'Ivoire where cassava was a staple crop. The fermentation and preparation technique has roots in indigenous West African culinary practices.

Culinary DNA

Ingredient ancestry breakdown

Indigenous85%

ingredients+techniques

French15%

techniques

Techniques

fermentation grating steaming soaking

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