Sides
Fermented Cassava Couscous (Attieke)
Ingredients
- 500 g (1.1 lb) fresh cassava, peeled and grated (or 400 g / 14 oz pre-made attieke granules)
- 1 tsp salt
- Water, as needed
Method
- If starting from fresh cassava, grate and wrap in cheesecloth, then leave to ferment in a warm place for 24-48 hours.
- Press out excess liquid and break the fermented cassava into fine granules, drying if needed.
- If using pre-made attieke granules, sprinkle lightly with water and let sit 10 minutes to rehydrate.
- Steam the granules for 15-20 minutes until light and fluffy, fluffing with a fork halfway through.
- Season lightly with salt and serve warm alongside fish, meat or sauces.
Introduction: Ivory Coast's signature starch side, made from grated cassava that's fermented, dried and steamed into light, fluffy granules, eaten alongside nearly every fish or meat dish.
Cultural Background: Ivory Coast's signature starch side, made from grated cassava that's fermented, dried and steamed into light, fluffy granules, eaten alongside nearly every fish or meat dish.
Tips: Pre-made dried attieke granules (widely available in African grocery stores) save significant time over fermenting fresh cassava. Fluff with a fork rather than a spoon to keep the granules light and separate.
Variations: Stir in a little palm oil after steaming for a richer, glossier finish.
Storage: Store dry, unsteamed granules in a sealed container at room temperature for months; steamed attieke keeps refrigerated for up to 2 days.
Reheating: Reheat by re-steaming for 5-10 minutes or microwaving covered with a damp paper towel.
Nutrition: Approx. per serving: 230 kcal, 1 g protein, 55 g carbohydrate, 0.5 g fat
FAQs:
Q: Can I buy attieke pre-made?
A: Yes, dried attieke granules are widely sold in African grocery stores and only need steaming or rehydrating before serving.
Q: What does attieke taste like?
A: It has a mild, slightly tangy flavor from fermentation and a light, fluffy texture similar to couscous.
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