Acheke
Côte d'Ivoire | |||||||
Region or state | West Africa | ||||||
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Main ingredients | Fermented and grated cassava | ||||||
Variations | 2 | ||||||
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Attiéké (
Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, Attie) of southern Ivory Coast.
The word attiéké comes from the word "adjèkè" from the Ebrié language spoken in southern Côte d'Ivoire. The pronunciation of the word was distorted by the Bambara transporters into "atchèkè" and then by the French colonists into "attiéké". It is made from grated cassava that is fermented,[5][6][7] and is flavorful when eaten with fried fish with ground spicy pepper garnished with chopped pepper, and onions with a little seasoning for taste added mixed with regular oil.
Preparation method
The cassava is peeled, grated, and mixed with a small amount of previously fermented cassava as the starter. (This 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 vast majority of the
Attiéké sold at markets is usually precooked.
See also
References
- ^ Kewellen Dolley , "Attieké , 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. Archived from the original on 5 August 2016. Retrieved 7 August 2016.
- ^ a b "Attieke from the Western Region". Pulse Gh. 2016-08-26. Retrieved 2020-06-05.
- ^ ISBN 978-9781313400. Retrieved 15 October 2012.
- ISBN 978-1-4398-4481-6. Retrieved February 25, 2015.
- ISBN 978-1-85733-604-7. Retrieved February 25, 2015.
- ISBN 978-9988-550-55-4.
- ^ 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 978-2811102852. Retrieved 15 October 2012.