Attiéké
 | |
| Course | Side dish |
|---|---|
| Place of origin | Southern Côte d'Ivoire |
| Region or state | West Africa |
| Main ingredients | Fermented and grated cassava |
 Cookbook: Attiéké  Media: Attiéké | |
Attiéké (also spelled acheke)[1] is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated.[2] Dried attiéké is also prepared, which is similar in texture to couscous.[2] It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country,[3] and methods for its production are well known in Côte d'Ivoire and also in Benin.[2] In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation.[4] Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.[4]
See also
- Akyeke
- Fufu
- List of African dishes
- Food portal
References
- ↑ Kewellen Dolley , "Acheke, A Tasty West African Dish", SekouKamara.com, October 1, 2013.
- 1 2 3 Sanni, L.O.; (et al.) (June 2009). Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone. IITA. p. 6. ISBN 9781313404. Retrieved October 2012.
- ↑ Bationo; (et al.), Andre (2011). Innovations as Key to the Green Revolution in Africa. Springer. ISBN 9048125413. Retrieved October 2012.
- 1 2 International Labour Organization (1984). Rural Development and Women in Africa. International Labour Office. pp. 102–104. ISBN 9221036332. Retrieved October 2012.
Further reading
- Franconie, Hélène; (et al.) (2010). Couscous, boulgour et polenta: Transformer et consommer les céréales dans le monde (in French). Karthala Editions. ISBN 281110285X. Retrieved October 2012.