Attiéké

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Attiéké
Type Side dish
Place of origin
Southern Côte d'Ivoire
Region or state
West Africa
Main ingredients
Fermented and grated cassava
Cookbook:Attiéké  Attiéké
A cassava tuber
A cross-section of cassava

Attiéké (also spelled acheke)[1] is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa.[2] The dish is prepared from fermented cassava pulp that has been grated or granulated.[3] Dried attiéké is also prepared, which is similar in texture to couscous.[3] It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country,[4] and methods for its production are well known in Côte d'Ivoire and also in Benin.[2][3] In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew.[2] Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation.[5] Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.[5]

See also[edit]

References[edit]

  1. ^ Kewellen Dolley , "Acheke, A Tasty West African Dish", SekouKamara.com, October 1, 2013.
  2. ^ a b c (Staff) (2002). Cote D'Ivoire Investment and Business Guide. USA International Business Publications. p. 60. ISBN 073974044X. Retrieved October 2012. 
  3. ^ a b c 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. 
  4. ^ Bationo; (et al.), Andre (2011). Innovations as Key to the Green Revolution in Africa. Springer. ISBN 9048125413. Retrieved October 2012. 
  5. ^ a b International Labour Organization (1984). Rural Development and Women in Africa. International Labour Office. pp. 102–104. ISBN 9221036332. Retrieved October 2012. 

Further reading[edit]

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