Attiéké (Fermented Cassava)

How to prepare Attiéké

Cote D’ Ivoire Attiéké is a traditional Ivorian recipe. It is made with fermented and grated cassava. The dish is steamed and similar in texture to a couscous. The flavor due to the fermenting is a wonderful sourness.

Cook time: 20 Minutes
Servings: 4


  • 1 bag of attiéke (about 1 lb.)
  • 1 Tablespoon vinegar
  • 2 Maggi (or stock cubes)
  • 2 Tablespoons olive oil

Interesting Tips:
You can have Attiéké served with different sauce, flavor...


  1. Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
  2. Now remove from the steamer and work the attiéké with a fork to break up any clumps.
  3. Return to the steamer and cook for about 10 minutes more.
  4. Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough.
  5. Steam for a further 10 minutes.
  6. Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous or grits).
  7. Once it is done, turn into a large bowl and work in the vinegar, crumbled Maggi cubes and olive oil.
  8. To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.
  9. Enjoy!
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