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'''Attiéké''' (also spelled '''acheke''')<ref>[http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ Kewellen Dolley , "Acheke, 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> is a [[side dish]] made from [[cassava]] |
'''Attiéké''' (also spelled '''acheke''')<ref>[http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ Kewellen Dolley , "Acheke, 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> is a [[side dish]] made from [[cassava]], and is a popular and traditional [[cuisine]] in [[West Africa]].<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}}</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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==Preparation method== |
==Preparation method== |
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Revision as of 19:43, 19 May 2021
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| Course | Side dish |
|---|---|
| Place of origin | Southern Côte d'Ivoire |
| Region or state | West Africa |
| Main ingredients | Fermented and grated cassava |
Attiéké (also spelled acheke)[1] is a side dish made from cassava, and is a popular and traditional cuisine in West Africa.[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].
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.[5] It is best served with grilled fish and pepper or tomato.[3]
Attiéké sold at markets is usually precooked and can be heated for about 10 minutes in a microwave at 750W.
See also
References
- ^ Kewellen Dolley , "Acheke, 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. 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.
- ^ 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
- 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.