The gluten-free semolina (Attiéké) is a cassava couscous, a speciality of the Ivory Coast. Attiéké has a lighter texture than wheat couscous, a very slightly acid taste. Like all cassava products, Attiéké is gluten free. Attiéké is a good substitute for rice, pasta and wheat-based couscous. It is the perfect accompaniment for those who suffer from gluten intolerance. It is traditionally eaten as an accompaniment to meat or fish.
Attieke also known as Cassava semolina in Côte d’Ivoire is produced from the tuber of a palm-leafed tree that grows in tropical and subtropical regions. Cassava plays an important role in the diet of several countries in Africa, Asia, South and Central America. Like all cassava-based dishes, attiéké has become the national dish of Côte d’Ivoire.
Its refined and slightly lemony taste makes it the accompaniment of choice for fish, meat and vegetables.
Benefits of attiéké
Rich in carbohydrates: The high carbohydrate content of cassava makes it an easy starchy product to integrate into meals, it can, for example, replace potatoes or semolina if it is eaten in the form of cassava flour.
Gluten-free: Cassava and its derivatives (including tapioca) do not contain gluten, so it is a product to be included in the diet of people suffering from celiac disease or gluten intolerance.
Digestible: The high starch content of cassava makes it easily digestible, it will also help to regulate problems of diarrhoea or irritation of the colon.
Reassuring: It is also the starch of cassava that will gain volume in the stomach and allow you to feel full at the end of the meal.
Where can you find gluten-free semolina?
The gluten-free semolina (Attiéké) is available at Afritibi market – frozen products available in Canada and USA …
- alter africa