Is traditionally made by women in villages across the especially in southern and central Ivory Coast. The cassava root is peeled, grated and mixed with a previously fermented cassava with a texture similar to that of couscous. It can be eaten for breakfast, lunch or dinner.
INGREDIENTS
- 1 cup of dried attieke
- 1 cup of water
- 2 tbsp of olive oil
- 2 jalapeno peppers diced
- ½ medium onions diced
- Salt to taste
- Msg free bouillon (optional)
- Tuna (optional)
PREPARATION
- In large a bowl, mix attieke and water
- After complete absorption of water, stir your attieke with a fork.
- Microwave for 2 to 3minutes or steam while stirring for about 3 minutes.
- Remove from microwave or steamer.
- Add oil, diced onion & pepper, salt and bouillon stir well.
- Serve warm or cold with fish, plantain or meat
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