How to cook Attieke
If you are looking for an alternative to pasta and rice, you may want to consider attieke. Attieke is a traditional staple food from the Ivory Coast, located on the west coast of Africa. Fresh cassava is grated and fermented to make attieke, which is why it is known as cassava couscous.
Attieke can be found in speciality food stores; it is typically served with meat, fish and vegetables.
- If you are looking for an alternative to pasta and rice, you may want to consider attieke.
- Fresh cassava is grated and fermented to make attieke, which is why it is known as cassava couscous.
Pour 250grams/10 oz of dehydrated attieke into a large pot.
Heat 150ml./5 oz. of water until warm. Pour the water in the pot with the attieke while stirring gently. Allow the attieke to soak for 5 to 10 minutes.
Place the pot on the stove and cook for 4 to 5 minutes. Stir the attieke continuously. Use a fork to prevent the grains from sticking together.
Turn off the heat and remove the pot from the stove. Serve and eat the attieke while is still warm.
Ngalula Kabutakapua started writing in 2007 for the website Rockshock while working as a press officer for Ribes, writing articles for papers in Rome. She writes for "Fumo di China," "Guardian Cardiff" and "La voce degli Italiani." Kabutakapua holds a Bachelor of Arts in literature from University of Rome and a Master of Arts in international journalism from Cardiff University.