|Place of origin||Southern Côte d'Ivoire|
|Region or state||West Africa|
|Main ingredient(s)||Fermented and grated cassava|
Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.
See also 
- (Staff) (2002). Cote D'Ivoire Investment and Business Guide. USA International Business Publications. p. 60. ISBN 073974044X. Retrieved October 2012.
- Sanni, L.O.; (et al.) (June 2009). Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone. IITA. p. 6. ISBN 9781313404. Retrieved October 2012.
- Bationo; (et al.), Andre (2011). Innovations as Key to the Green Revolution in Africa. Springer. ISBN 9048125413. Retrieved October 2012.
- International Labour Organization (1984). Rural Development and Women in Africa. International Labour Office. pp. 102–104. ISBN 9221036332. Retrieved October 2012.
Further reading 
- (French) Franconie, Hélène; (et al.) (2010). Couscous, boulgour et polenta: Transformer et consommer les céréales dans le monde. Karthala Editions. ISBN 281110285X. Retrieved October 2012.