Attieke
Grated cassava, fermented for days before steaming into a fluffy, tangy, couscous-like grain — Ivory Coast's national staple, whose signature sourness comes from real fermentation, not a shortcut.
Vegan
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 lbs cassava root, peeled and grated
- 2 tbsp starter attieke or leftover fermented cassava (for faster fermentation, optional)
- Water, as needed
- Grilled fish, onions, and tomatoes, to serve
- Pepper sauce, to serve
Steps
- Mix the grated cassava with a little starter attieke if using, then pack it into a cloth-lined container.
- Cover and let ferment at room temperature for 2-3 days, until it develops a distinctly sour smell.
- Squeeze the fermented cassava firmly to remove excess moisture.
- Break the pressed cassava apart into small, even granules by hand or with a sieve.
- Steam the granules over boiling water for 20-25 minutes, fluffing occasionally, until light and fluffy.
- Serve warm alongside grilled fish, onions, tomatoes, and pepper sauce.