Acheke
Ivory Coast side dish made from cassava / From Wikipedia, the free encyclopedia
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Attiéké (Ebrié: , Bambara: cɛkɛ),[1] also spelled attiéké (Ivory Coast, is a side dish made from cassava that is popular and traditional in Ivory Coast.[2] The dish is prepared from fermented cassava pulp that has been grated or granulated.[3][4] Dried attiéké is also prepared, which is similar in texture to couscous.[4]
Alternative names | Attieké | ||||||
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Course | Side dish | ||||||
Place of origin | Southern Côte d'Ivoire | ||||||
Region or state | West Africa | ||||||
Main ingredients | Fermented and grated cassava | ||||||
Variations | 2 | ||||||
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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.