ATTIEKE/CASSAVA COUSCOUS

Attiéké (also spelled atchéke) is a traditional Ivorian dish made from fermented cassava couscous. It is a staple food in Côte d’Ivoire and is especially associated with the Ebrié people.

⭐ What It Is

Attiéké consists of finely grated cassava that has been fermented, pressed, dried, and steamed, resulting in light, fluffy grains similar in texture to couscous but with a slightly tangy flavor due to fermentation.

⭐ Flavor & Texture

• Mildly sour, because of natural fermentation
• Light, grainy, and fluffy
• Slightly moist when prepared well

⭐ How It’s Eaten

Attiéké is highly versatile and often paired with:

• Grilled or fried fish (the most famous combo)
• Chicken, beef, or stewed meats
• Fresh tomato-onion salad with lime
• Hot peppers or chili sauce
• Sometimes a drizzle of oil or a seasoning cube for flavor

⭐ Cultural Importance

Attiéké is not only a common everyday meal but also features in gatherings, street food culture, and festive occasions across Côte d’Ivoire. It has also become popular in many West African countries and in the diaspora.

⭐ Variants

• Garba: A popular street version made with attiéké and fried tuna
• Attiéké moyen: Medium-grain version
• Attiéké fin: Finer, softer texture
• Attiéké garba: Coarser and used for fast-food-style servings

If you want, I can also give you a recipe, nutritional info, or a comparison with couscous!