Acheke

Attiéké (Ebrié: , Bambara: cɛkɛ),[1] also spelled attiéké (Ivory Coast, is a side dish made from cassava that is popular and traditional in Ivory Coast.[2] The dish is prepared from fermented cassava pulp that has been grated or granulated.[3][4] Dried attiéké is also prepared, which is similar in texture to couscous.[4]

Acheke
Alternative namesAttieké
CourseSide dish
Place of originSouthern Côte d'Ivoire
Region or stateWest Africa
Main ingredientsFermented and grated cassava
Variations2
Nutritional value
(per serving)
Protein g
Fat0.1 g
Carbohydrate84 g

Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, Attie) of southern Ivory Coast.

The word attiéké comes from the word "adjèkè" from the Ebrié language spoken in southern Côte d'Ivoire. The pronunciation of the word was distorted by the Bambara transporters into "atchèkè" and then by the French colonists into "attiéké". It is made from grated cassava that is fermented,[5][6][7] and is flavorful when eaten with fried fish with ground spicy pepper garnished with chopped pepper, and onions with a little seasoning for taste added mixed with regular oil.

Preparation method

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.) 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.[8] It is best served with grilled fish and pepper or tomato.[3]

Attiéké sold at markets is usually precooked.

See also

References
  1. Kewellen Dolley , "Attieké , A Tasty West African Dish" Archived May 12, 2014, at the Wayback Machine, SekouKamara.com, October 1, 2013.
  2. "Ivory Coast seeks protected status for staple cassava dish". Yahoo! News. AFP. 3 August 2016. Archived from the original on 5 August 2016. Retrieved 7 August 2016.
  3. "Attieke from the Western Region". Pulse Gh. 2016-08-26. Retrieved 2020-06-05.
  4. 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 978-9781313400. Retrieved 15 October 2012.
  5. Owens, J.D. (2015). Indigenous Fermented Foods of Southeast Asia. Fermented Foods and Beverages Series. CRC Press. p. 155. ISBN 978-1-4398-4481-6. Retrieved February 25, 2015.
  6. Utlley, I. (2010). Ghana - Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. ISBN 978-1-85733-604-7. Retrieved February 25, 2015.
  7. Oppong, C.; Oppong, Y.P.A.; Odotei, I.K. (2006). Sex. Culture and development series. Sub-Saharan Publishers. ISBN 978-9988-550-55-4.
  8. James J. Singleton. African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste. 2014. ASIN:B00OL1QXFU

Further reading
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