Attieke is a traditional Ivorian couscous consisting of fermented and ground cassava roots. The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter has different names depending on the ethnic group that produces it: mangnan Ebrié lidjrou in Adjoukrou and bêdêfon in Allandjan.) It has a slightly sour taste that goes well with your favorite savory and spicy dishes.

The paste is left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attiéké is ready for consumption. It is best served with grilled fish and pepper tomato.

Benefits: Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. Gluten free, attieke is a great alternative to rice or couscous.

How to cook: Put the attiéke pack in a microwave-safe bowl (do not open the attieke pack yet). Defrost the attieke inside its plastic packaging, in the microwave in regard to the weight. Once the attieke is defrosted, open the attieke pack and pour the attieké into a microwavable bowl. Cover the bowl and cook the attieke in the microwave for 5 to 6 min (or until the grains feel soft and bouncing). Let it rest and serve warm.

Optional: Add a tablespoon of vegetable oil (or any type of oil you prefer) with a tablespoon of salt and mix together.

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