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Cote D' Ivoire Attiéké (Fermented Cassava)

Course Side Dish
Cuisine Cote D' Ivoire
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine


  • 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.