Attieke Niger

Attieke (ah-cheh-KAY)

Fermented Cassava Couscous

⏱ Prep Time 3 days (fermentation)

📈 Difficulty Hard

👥 Servings

🔥 Calories 249 kcal

Light, fluffy grains of fermented and steamed cassava with a pleasant tang, served as a side with grilled fish or meat.

Nutrition & Info

Protein 2.0g

Carbs 58.0g

Fat 1.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

grater press or cloth steamer large bowl

Presentation Guide

Vessel: plate

Garnishes: onion slices, tomato

Accompaniments: grilled fish, grilled chicken, pepper sauce

Ingredients

2kg fresh cassava, peeled
2 tbsp cassava starter or fermented cassava
Water for processing
1 tsp salt
1 tbsp vegetable oil

Instructions

1
Grate peeled cassava finely. Mix with starter and press in a cloth bag overnight.
2
After 2-3 days of fermentation, squeeze out all liquid from the fermented cassava.
3
Crumble the dried cassava into fine granules using your fingers.
4
Sieve to obtain uniform small grains. Discard any large pieces.
5
Steam the granules for 20 minutes until tender and translucent.
6
Fluff with a fork, add salt and oil. Serve as a side dish.

💡

Did You Know?

Attieke is so popular in Niamey that Ivorian women who introduced it became some of the most successful food vendors in the capital.

Chef's Notes

Equipment Tips

grater
press or cloth
steamer
large bowl

Garnishing

onion slices, tomato

Accompaniments

grilled fish, grilled chicken, pepper sauce

The Story Behind Attieke Niger

Attieke originated in Cote d'Ivoire but became hugely popular in Niger through migration and trade. Ivorian women brought the fermentation technique to Niamey in the 1980s, and it quickly became a staple side dish, valued for its light texture and mild tang that complements grilled meats.

🕐 Traditionally enjoyed lunch, dinner side 📜 Origins: Ivorian origin, popular across Sahel

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