Ivorian Attiéké (Acheke) Recipe
Attiéké is a fermented cassava dish from the Ivory Coast, made from cassava and oil, which is processed into a fine, grainy texture. Originating from the coastal regions, attiéké has been a staple of Ivorian cuisine for centuries. Traditionally prepared by women, it was once sold to other regions. As attiéké’s popularity has grown, the Ivorian government is seeking protected status for the dish. While it is now available in dried or frozen forms on the market, Ivorians argue that these versions do not follow the traditional preparation methods or come from the Ivory Coast. Achieving protected status would ensure that only attiéké made in the Ivory Coast using traditional methods could be sold under that name.
Ingredients
- Cassava (fresh, large) – 4
- Palm Oil – 4 tbsp
Instructions
- Peel and core 2 of the cassava.
- Chop into smaller pieces and wash well.
- Boil the cassava until half cooked.
- Ferment this cassava for 1-2 days
- Peel, core and wash the other 2 cassava.
- Grate the fresh cassava or use a food processer to shred it finely.
- Add the fermented cassava to the fresh cassava and process them together.
- Heat the palm oil, just until it darkens and starts to smoke. Do not allow it to burn.
- Add and mix it with the cassava pulp.
- Let this mixture ferment for a couple more days.
- Squeeze out all the water, using a piece cheesecloth.
- Next, pass the pulp through a fine sieve several times.
- Spread the now fine pieces in an even, thin layer on trays.
- Set it out to dry in the sun, this could be a day or two.
- Once completely dry, it is ready to use. Prepare like regular couscous.
Nutrition
Calories: 900kcalCarbohydrates: 157gProtein: 6gFat: 28gSaturated Fat: 14gSodium: 58mgFiber: 7gSugar: 7g
Tried this recipe?Let us know how it was!