Cote D’ Ivoire Attiéké 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 flavor due to the fermenting is a wonderful sourness. I was able to find frozen Attiéké 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.
Cote D' Ivoire Attiéké (Fermented Cassava)
- 1 bag of attiéke about 1 lb.
- 1 Tablespoon vinegar
- 2 Maggi or stock cubes
- 2 Tablespoons olive oil
- Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
- Now 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 or grits).
- Once it is done, turn into a large bowl and work in the vinegar, crumbled Maggi 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.