Cassava semolina called “Attiéké” or “Garba” in Côte d’Ivoire is produced from cassava tubers. This tree with palmate leaves, grows in tropical and subtropical regions. Cassava occupies an important place in the diet of several countries in Africa, Asia, South and Central America. Like all cassava-based dishes, attieké has become the national dish of Côte d’Ivoire.
The attiéke, which is found on the menu of all major festive occasions and important ceremonies, is present in all major restaurants and maquis of Côte d’Ivoire. Indeed, it is accessible to all budgets. To top it all off, there are several varieties of Attiéké. The most prized is undoubtedly the “Abodjaman”, which can be recognized by its larger and less homogeneous grains.
Today, it is available in ready-to-eat bags. Attiéké easily replaces rice, pasta or potatoes.
Also excellent to replace wheat couscous in salads if you are gluten intolerant. Its refined and slightly lemony taste makes it a great accompaniment to fish, meat and vegetables.
Rich in carbohydrates, Attiéké is low in protein and fat and is also low in vitamin B1. It is therefore recommended for a good diet. In other words, it should be eaten without moderation (lol!). Moreover, it is a dish that goes well with everything: eggs, fish, meat (chicken, pork, beef…), sardines, sauces, etc. Africans like to eat it by hand; it is said that the taste is better.
Attiéké is a food essentially rich in energy. Because of its high carbohydrate content (95%), attiéké is a food rich in complex sugars and dietary fibre. These fibers absorb cholesterol making cassava couscous a dietetic food par excellence. There is therefore no risk of constipation by eating cassava couscous and the specificity of the sugars contained in attiéké invites diabetics to enjoy it without fear.
Another advantage of consuming attiéké is that it contains a low level of vitamin B1. In addition, the low protein and fat content makes cassava couscous a recommended food for keeping in shape or losing weight. As a high-energy food, sportsmen and women are encouraged to consume cassava couscous.
It takes a lot of ingenuity and know-how to produce good cassava couscous. It all starts with the cassava roots, which have to be peeled for long hours. The cassava is preferably bought or dug up the day before. Once the cassava is peeled, the next step is to cut the roots into small pieces. These pieces should be soaked in water for two days before being washed and crushed in the machine. The cassava paste contains a white and heavy liquid similar to milk: starch. This cassava paste will therefore be wrung out, mixed with a small amount of fermented cassava and then stored for one to two days. During the 48 hours of fermentation, the high content of hydrocyanic acid in the cassava is almost completely eliminated. Finally, the cassava semolina is exposed to the sun for one to two days. Once dry, the semolina is winnowed and steamed. It is at the end of this long process that the attiéké is obtained.
Champagne of the Ivory Coast