Light, fluffy fermented cassava granules with a slightly tangy flavor, served as a versatile side dish that pairs perfectly with grilled meats and fish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: sliced onions, tomato
Accompaniments: grilled fish, poulet bicyclette, alloco
Instructions
-
1
Grate fresh cassava and place in a cloth bag. Press to remove excess moisture.
-
2
Leave the pressed cassava to ferment for 2-3 days until slightly tangy.
-
3
Break up the fermented cassava into fine granules by hand, removing any lumps.
-
4
Sift through a fine sieve to achieve uniform grain size.
-
5
Steam the granules in a couscoussier or steamer lined with cheesecloth for 20 minutes.
-
6
Fluff with a fork, add a drizzle of palm oil and salt. Serve warm or at room temperature.
Did You Know?
Although attiéké originates from Côte d'Ivoire, Burkinabe people have adopted it so enthusiastically that it now rivals tô as the country's most consumed starch.
Chef's Notes
Equipment Tips
- large bowl
- steamer
- cheesecloth
- grater
Garnishing
sliced onions, tomato
Accompaniments
The Story Behind Attiéké
Attiéké was brought to Burkina Faso by Ivorian communities and traders. The fermented cassava couscous quickly became a staple, especially in urban centers like Ouagadougou and Bobo-Dioulasso, where it is now sold on virtually every street alongside grilled fish and chicken.
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