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Acheke

April 11, 2024

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]

Acheke
Alternative namesAttieké
CourseSide dish
Place of originSouthern Côte d'Ivoire
Region or stateWest Africa
Main ingredientsFermented and grated cassava
Variations2
Nutritional value
(per serving)
  •   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,[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.

Preparation method edit

The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The 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 hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attiéké is ready for consumption.[8] It is best served with grilled fish and pepper or tomato.[3]

Attiéké sold at markets is usually precooked.

See also edit

References edit

  1. ^ Kewellen Dolley , "Attieké , A Tasty West African Dish" May 12, 2014, at the Wayback Machine, SekouKamara.com, October 1, 2013.
  2. ^ . Yahoo! News. AFP. 3 August 2016. Archived from the original on 5 August 2016. Retrieved 7 August 2016.
  3. ^ a b "Attieke from the Western Region". Pulse Gh. 2016-08-26. Retrieved 2020-06-05.
  4. ^ a b Sanni, L.O.; et al. (June 2009). Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone. IITA. p. 6. ISBN 978-9781313400. Retrieved 15 October 2012.
  5. ^ Owens, J.D. (2015). Indigenous Fermented Foods of Southeast Asia. Fermented Foods and Beverages Series. CRC Press. p. 155. ISBN 978-1-4398-4481-6. Retrieved February 25, 2015.
  6. ^ Utlley, I. (2010). Ghana - Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. ISBN 978-1-85733-604-7. Retrieved February 25, 2015.
  7. ^ Oppong, C.; Oppong, Y.P.A.; Odotei, I.K. (2006). Sex. Culture and development series. Sub-Saharan Publishers. ISBN 978-9988-550-55-4.
  8. ^ James J. Singleton. African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste. 2014. ASIN:B00OL1QXFU

Further reading edit

  • Franconie, Hélène; et al. (2010). Couscous, boulgour et polenta: Transformer et consommer les céréales dans le monde (in French). Karthala Editions. ISBN 978-2811102852. Retrieved 15 October 2012.

External links edit

  • Attiéké images on Flickr

April 11, 2024
acheke, attiéké, ebrié, bambara, cɛkɛ, also, spelled, attiéké, ivory, coast, side, dish, made, from, cassava, that, popular, traditional, ivory, coast, dish, prepared, from, fermented, cassava, pulp, that, been, grated, granulated, dried, attiéké, also, prepar. Attieke Ebrie Bambara cɛkɛ 1 also spelled attieke 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 attieke is also prepared which is similar in texture to couscous 4 AchekeAlternative namesAttiekeCourseSide dishPlace of originSouthern Cote d IvoireRegion or stateWest AfricaMain ingredientsFermented and grated cassavaVariations2Nutritional value per serving Protein gFat0 1 gCarbohydrate84 g Media AchekeAttieke is a culinary specialty of the lagoon people Ebrie Adjoukrou Alladian Abidji Avikam Ahizi Attie of southern Ivory Coast The word attieke comes from the word adjeke from the Ebrie language spoken in southern Cote d Ivoire The pronunciation of the word was distorted by the Bambara transporters into atcheke and then by the French colonists into attieke 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 Contents 1 Preparation method 2 See also 3 References 4 Further reading 5 External linksPreparation method editThe cassava is peeled grated and mixed with a small amount of cassava that was previously fermented which is the starter The starter has different names depending on the ethnic group that produces it mangnan Ebrie lidjrou in Adjoukrou and bedefon in Allandjan The paste is left to ferment for one or two days Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed the pulp is dewatered screened and dried and then the final cooking is done by steaming the pulp After a few minutes of cooking the attieke is ready for consumption 8 It is best served with grilled fish and pepper or tomato 3 Attieke sold at markets is usually precooked See also edit nbsp Food portalFufu Ghanaian cuisine List of African dishesReferences edit Kewellen Dolley Attieke A Tasty West African Dish Archived May 12 2014 at the Wayback Machine SekouKamara com October 1 2013 Ivory Coast seeks protected status for staple cassava dish Yahoo News AFP 3 August 2016 Archived from the original on 5 August 2016 Retrieved 7 August 2016 a b Attieke from the Western Region Pulse Gh 2016 08 26 Retrieved 2020 06 05 a b Sanni L O et al June 2009 Successes and challenges of cassava enterprises in West Africa a case study of Nigeria Benin and Sierra Leone IITA p 6 ISBN 978 9781313400 Retrieved 15 October 2012 Owens J D 2015 Indigenous Fermented Foods of Southeast Asia Fermented Foods and Beverages Series CRC Press p 155 ISBN 978 1 4398 4481 6 Retrieved February 25 2015 Utlley I 2010 Ghana Culture Smart The Essential Guide to Customs amp Culture Culture Smart Kuperard ISBN 978 1 85733 604 7 Retrieved February 25 2015 Oppong C Oppong Y P A Odotei I K 2006 Sex Culture and development series Sub Saharan Publishers ISBN 978 9988 550 55 4 James J Singleton African Cooking The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste 2014 ASIN B00OL1QXFUFurther reading editFranconie Helene et al 2010 Couscous boulgour et polenta Transformer et consommer les cereales dans le monde in French Karthala Editions ISBN 978 2811102852 Retrieved 15 October 2012 External links editAttieke images on Flickr Retrieved from https en wikipedia org w index php title Acheke amp oldid 1211878856, wikipedia, wiki, book, books, library,

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