Attieké bag 250g

Attiéké, also spelled "attieke" or "atieke", is a traditional West African dish prepared from fermented cassava pellets.   Originating from Ivory Coast, it is widely consumed across the region, including countries such as Ghana and Liberia.   Attiéké is a staple in many West African homes and is often served as an accompaniment to various main dishes, particularly grilled or stewed meats and fish.    Ingredients: The main ingredient of attiéké is cassava, a root vegetable rich in starch.   Cassava is made into pellets or semolina-like grains after being fermented.   Other ingredients may include water, salt, and sometimes oil or butter for flavor.  Preparation: Preparing attiéké involves several steps.   First, the cassava roots are peeled, grated and soaked in water to remove toxic compounds present in raw cassava.   Next, the grated cassava is pressed to remove excess moisture, and the resulting pulp is left to ferment for a period of time, usually a few days.   This fermentation process contributes to the distinctive flavor and texture of attiéké.  Fermentation and granulation: After fermentation, the cassava pulp is separated into pellets or grains.   These pellets are then partially steamed or boiled, making them soft and chewy.  Texture and flavor: The texture of attiéké can vary depending on the specific preparation, but is generally light, fluffy and slightly elastic.   The flavor is slightly tart due to the fermentation process, and it has a subtle, slightly nutty taste from the cassava.  Serving: Attiéké is generally served as an accompaniment to various main dishes such as grilled chicken, fish or stewed meats.   It can also be accompanied by sauces, vegetables and salads, creating a balanced and satisfying meal.  Cultural Significance: Attiéké has cultural significance in West African cuisine and is often enjoyed at community gatherings, celebrations, and daily meals.   Its popularity extends beyond its country of origin, making it a dish enjoyed throughout the region.  Not only is attiéké delicious, but it is also a versatile dish that can be adapted to different culinary styles and preferences.   Its unique texture and flavor, resulting from the fermentation of cassava, make it a distinct and valued part of West African gastronomy.