Prep Time  15 minutes

Cook Time  10  minutes

Total Time  25  minutes

Serves 4 people

Attieke, perhaps the most emblematic dish of Côte d’Ivoire, holds a special place in my memories of growing up. Whenever we ventured into a bustling maquis (street-side outdoor restaurant), it was the go-to choice on the menu. This versatile dish can be prepared in various ways, each offering a unique culinary experience.

Among the most beloved preparations are “attieke poisson grillée,” featuring succulent fried fish accompanied by sliced tomato, onion, and green pepper. Then there’s “attieke sauce tomate,” where the attieke is generously coated with a tangy tomato sauce infused with dried fish powder. And let’s not forget “attieke huile rouge,” where the addition of palm oil transforms the attieke’s natural almond hue into a vibrant orange.

Originating from the southern region of Côte d’Ivoire, attiéké is a traditional dish crafted from fermented manioc (cassava) pulp that’s been granulated. The process begins with fresh cassava being peeled and ground, mixed with a small amount of previously fermented cassava to kickstart fermentation. After one or two days of fermentation, the mixture is squeezed to remove excess water, then dried in the sun. The final step involves steaming the dried fermented pulp over boiling water for a few minutes. It’s worth noting that fresh attiéké is best consumed within 24 hours to avoid spoilage.

For those outside Côte d’Ivoire, dried attiéké, similar in texture to couscous, or frozen attiéké balls can be found in international grocery stores, offering a taste of this West African delicacy to a global audience. These varieties are typically precooked and can be easily heated in the microwave with a sprinkle of water.

In my recipe, I’ve transformed attiéké into a delightful salad. After steaming, I fry the attiéké to impart a satisfying crunch. To balance out any strong fermented flavors, I incorporate honey-ginger tea crystals, lending a subtle sweetness and aromatic warmth to the dish.

Ingredients

• • 1 ½ cups yucca couscous
  • 3 cups water
  • salt to taste
  • Oil for frying
  • 1 cup peanuts, toasted
  • ½ cup diced Roma tomatoes
  • 1 tablespoon diced red onion
  • 1 tablespoon minced serrano chiles
  • ½ cup thinly sliced scallion greens
  • 1 teaspoon honey-ginger tea 
  • 1 teaspoon parsley
  • 1 tablespoons olive oil
  • ½ teaspoon lemon juice
  •  

Preparation

• Steam couscous over water in double boiler or in microwave for 10 minutes until fluffy. Remove and let cool.
• Fry in a 365˚f fryer for 3 minutes or until crispy. Remove, transfer onto a paper towel.
• When cold, fold in onion, scallion, Serrano, tomato, peanuts, ginger crystals and parsley.
• Add oil, lemon juice, salt and pepper to taste in a large bowl.
• Mix well and serve at room temperature.

Tips

• 1- Use a fine mesh stainless steel strainer to fry the couscous
•  2- Add diced tofu if neede
• 3- More like rice, attieke is a good accompaniment to meat, fish, sauces or stews.