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| alternate_name = Attieké |
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| country = Southern [[Côte d'Ivoire |
| country = Southern [[Côte d'Ivoire]] |
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| region = [[West Africa]] |
| region = [[West Africa]] |
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[[File:Akyeke.jpg|thumb|Akyeke]] |
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| ⚫ | '''Attiéké''' ([[Ebrié]]: , {{lang-bm|cɛkɛ}}),<ref>[http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ Kewellen Dolley , "Attieké , A Tasty West African Dish"] {{webarchive |url=https://web.archive.org/web/20140512221001/http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ |date=May 12, 2014 }}, SekouKamara.com, October 1, 2013.</ref> also spelled '''attiéké''' ([[Ivory Coast]], is a [[side dish]] made from [[cassava]] that is popular and traditional in [[West Africa|Ivory Coast]].<ref>{{cite web|title=Ivory Coast seeks protected status for staple cassava dish|url=https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|website=Yahoo! News|agency=AFP|access-date=7 August 2016|date=3 August 2016|archive-date=5 August 2016|archive-url=https://web.archive.org/web/20160805005446/https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|url-status=dead}}</ref> The dish is prepared from [[Fermentation (food)|fermented]] cassava pulp that has been grated or granulated.<ref name=":0">{{Cite web|date=2016-08-26|title=Attieke from the Western Region|url=https://www.pulse.com.gh/lifestyle/food-travel/efie-aduane-series-attieke-from-the-western-region/r7dlr0y|access-date=2020-06-05|website=Pulse Gh|language=en-US}}</ref><ref name="S&C">{{cite book |title=Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone |last=Sanni |first=L.O. |display-authors=etal |date=June 2009 |publisher=IITA |isbn=978-9781313400 |page=6 |url=https://books.google.com/books?id=3DyJIhE3y54C&q=Atti%C3%A9k%C3%A9&pg=PA6 |access-date=15 October 2012}}</ref> [[Drying (food)|Dried]] attiéké is also prepared, which is similar in texture to [[couscous]].<ref name="S&C" /> |
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Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, Attie) of southern Ivory Coast. |
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| ⚫ | 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 [[Fermentation in food processing|fermented]],<ref>{{cite book | last=Owens | first=J.D. | title=Indigenous Fermented Foods of Southeast Asia | publisher=CRC Press | series=Fermented Foods and Beverages Series | year=2015 | isbn=978-1-4398-4481-6 | url=https://books.google.com/books?id=vXLRBQAAQBAJ&pg=PA155 | access-date=February 25, 2015 | page=155}}</ref><ref>{{cite book | last=Utlley | first=I. | title=Ghana - Culture Smart!: The Essential Guide to Customs & Culture | publisher=Kuperard | series=Culture Smart! | year=2010 | isbn=978-1-85733-604-7 | url=https://books.google.com/books?id=ma8-AQAAQBAJ&pg=PT103 | access-date=February 25, 2015}}</ref><ref>{{cite book | last1=Oppong | first1=C. | last2=Oppong | first2=Y.P.A. | last3=Odotei | first3=I.K. | title=Sex | publisher=Sub-Saharan Publishers | series=Culture and development series | year=2006 | isbn=978-9988-550-55-4}}</ref> 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. |
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==Preparation method== |
==Preparation method== |
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The cassava is peeled, grated and mixed with a small amount of |
The cassava is peeled, grated, and mixed with a small amount of previously fermented cassava as the starter. (This 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 vast majority of the [[hydrocyanic acid]] that exists in a large proportion in bitter cassava has been removed, the pulp is dewatered, screened, and dried, and finallly cooked by steaming. After a few minutes of cooking, the attiéké is ready for consumption.<ref>James J. Singleton. African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste. 2014. ASIN:B00OL1QXFU</ref> It is best served with grilled fish and pepper or tomato.<ref name=":0" /> |
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Attiéké sold at markets is usually precooked |
Attiéké sold at markets is usually precooked. |
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==See also== |
==See also== |
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[[Category:Ghanaian cuisine]] |
[[Category:Ghanaian cuisine]] |
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[[Category:Ivorian cuisine]] |
[[Category:Ivorian cuisine]] |
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[[Category:African cuisine]] |
[[Category:West African cuisine]] |
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{{African cuisine}} |
{{African cuisine}} |
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Latest revision as of 09:27, 14 April 2024
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| Alternative names | Attieké | ||||||
|---|---|---|---|---|---|---|---|
| Course | Side dish | ||||||
| Place of origin | Southern Côte d'Ivoire | ||||||
| Region or state | West Africa | ||||||
| Main ingredients | Fermented and grated cassava | ||||||
| Variations | 2 | ||||||
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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]
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[edit]
The cassava is peeled, grated, and mixed with a small amount of previously fermented cassava as the starter. (This 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 vast majority of the hydrocyanic acid that exists in a large proportion in bitter cassava has been removed, the pulp is dewatered, screened, and dried, and finallly cooked by steaming. 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[edit]
References[edit]
- ^ Kewellen Dolley , "Attieké , A Tasty West African Dish" Archived May 12, 2014, at the Wayback Machine, SekouKamara.com, October 1, 2013.
- ^ "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.
- ^ a b "Attieke from the Western Region". Pulse Gh. 2016-08-26. Retrieved 2020-06-05.
- ^ a b 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.
- ^ 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.
- ^ 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.
- ^ Oppong, C.; Oppong, Y.P.A.; Odotei, I.K. (2006). Sex. Culture and development series. Sub-Saharan Publishers. ISBN 978-9988-550-55-4.
- ^ 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[edit]
- Franconie, Hélène; et al. (2010). Couscous, boulgour et polenta: Transformer et consommer les céréales dans le monde (in French). Karthala Editions. ISBN 978-2811102852. Retrieved 15 October 2012.
