Acheke

The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous.

Acheke

Alternative names	Attieké
Course	Side dish
Place of origin	Southern Côte d'Ivoire
Region or state	West Africa
Main ingredients	Fermented and grated cassava
Variations	2
Nutritional value (per serving)	Protein  g Fat 0.1 g Carbohydrate 84 g
Media: Acheke

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, 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.

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 hydrocyanic acid that exists in a large proportion in bitter cassava has been removed, the pulp is dewatered, screened, and dried, and finallly cooked by steaming. After a few minutes of cooking, the attiéké is ready for consumption. It is best served with grilled fish and pepper or tomato.

Attiéké sold at markets is usually precooked.

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