Acheke
 | |
| Course | Side dish |
|---|---|
| Place of origin | Southern Côte d'Ivoire |
| Region or state | West Africa |
| Main ingredients | Fermented and grated 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.[3] In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew.[5] Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation.[6] Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.[6]
Preparation method
The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter, (the starter has different names depending on the ethnic group that produces it (mangnan Ebrié lidjrou in Adjoukrou and bêdêfon in allandjan), the paste is left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the elattiéké is ready for consumption.[7]
See also
References
- ^ Kewellen Dolley , "Acheke, A Tasty West African Dish" Archived May 12, 2014, at the Wayback Machine, SekouKamara.com, October 1, 2013.
- ^ "Ivory Coast seeks protected status for staple cassava dish". Yahoo! News. AFP. 3 August 2016. Retrieved 7 August 2016.
- ^ 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 15 October 2012.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help); Explicit use of et al. in:|first=(help)CS1 maint: multiple names: authors list (link) - ^ Bationo; , Andre; et al. (2011). Innovations as Key to the Green Revolution in Africa. Springer. ISBN 9048125413. Retrieved 15 October 2012.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help); Explicit use of et al. in:|last=(help)CS1 maint: multiple names: authors list (link) - ^ Harris, Jessica (1998). The Africa Cookbook: Tastes of a Continent. Simon & Schuster. p. 237. ISBN 978-0684802756. Retrieved 7 August 2016.
- ^ a b International Labour Organization (1984). Rural Development and Women in Africa. International Labour Office. pp. 102–104. ISBN 9221036332. Retrieved 15 October 2012.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - ^ James J. Singleton. African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste. 2014. ASIN:B00OL1QXFU
Further reading
- Franconie, Hélène; ; et al. (2010). Couscous, boulgour et polenta: Transformer et consommer les céréales dans le monde (in French). Karthala Editions. ISBN 281110285X. Retrieved 15 October 2012.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help); Explicit use of et al. in:|first=(help)CS1 maint: multiple names: authors list (link)