Attiéké is a traditional Ivorian dish made from fermented cassava (manioc). It has a texture similar to couscous, with small, fluffy granules, and is a staple food in Côte d’Ivoire and other parts of West Africa. The cassava is peeled, grated, fermented, and steamed to produce the final dish, which has a slightly tangy flavor due to the fermentation process.
Attiéké is typically served as a side dish alongside grilled fish, meat, or vegetables, often accompanied by spicy sauces or salads. Its light, versatile texture makes it a popular base for various meals, providing a nutritious and satisfying option in West African cuisine.
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