Attiéké

History and Origin: Attiéké traces its roots among the Akan people of Côte d'Ivoire, particularly among the Ébrié, Adjoukrou, and Alladjan. According to legend, Attiéké was born from a happy accident when a woman forgot her cassava paste, allowing it to ferment. In an attempt to salvage her mistake, she steamed the fermented semolina, thus creating the Attiéké we know today. Preparation and Enjoyment: The preparation of Attiéké is a time-consuming process requiring skill. Cassava is peeled, grated, fermented, drained, and steamed to obtain a light and flavorful semolina. Attiéké is also a preferred accompaniment for many Ivorian dishes. One of the most famous and appreciated combinations is undoubtedly the "Garba," where Attiéké is served with fried tuna, creating a harmony of flavors and textures that delights the senses. A Popular and Festive Dish: In Côte d'Ivoire, Attiéké is a staple of family meals, festivals, and celebrations where it accompanies fish, meats, and sauces. It is often sold on the streets by women carrying large baskets on their heads and readily available at all street food corners. Thanks to its growing popularity, Attiéké has become a true ambassador of Ivorian cuisine throughout West Africa.