Attiéké

I met attiéké at an African restaurant in New York, ordered it out of pure curiosity, and left planning my next visit. It is Ivory Coast’s beloved staple: couscous-like granules of fermented cassava with a gentle tang that makes everything around it taste brighter.

In Côte d’Ivoire it is everywhere — the classic partner to grilled fish or chicken — and the fermentation gives it a subtle sourness you will not find in wheat couscous. It also happens to be naturally gluten-free.

The boxed version (look for it at African or international markets) makes it weeknight-easy: this recipe dresses it up with a sauté of onion, carrot, celery, peanuts and sesame for texture and depth.

Attiéké Recipe

Prep time: 20 minutes · Cook time: 20 minutes · Total: 40 minutes · Servings: 4 · Calories: ~283 per serving

Ingredients

• 1 box (10.6 oz) attiéké (cassava couscous)
• 1 tablespoon vegetable oil
• ¼ cup minced yellow onion
• ¼ cup minced carrot
• ¼ cup minced celery
• ¼ cup chopped peanuts
• 2 tablespoons black sesame seeds
• 1 bay leaf
• 1 cup water
• 2 tablespoons chopped fresh cilantro
• Salt, to taste

Instructions

1. Heat the oil in a skillet over medium heat and cook the onion, carrot and celery until tender, about 5 minutes.
2. Add the peanuts, sesame seeds and bay leaf, season with salt, and cook 2 minutes more.
3. Stir in the attiéké and water.
4. Cover and cook over low heat until the water is fully absorbed, about 10 minutes.
5. Rest off the heat for 5 minutes, remove the bay leaf, and finish with the cilantro.

Recipe Notes

• Attiéké is made from cassava that is grated, fermented and dried — the fermentation is where the signature tang comes from.
• Find it at African markets or online; ask at an Ivorian restaurant if you get stuck.
• Bell peppers, other nuts or seeds, and your favorite herbs all work in the sauté.
• Serve alongside grilled fish or chicken for the classic Ivorian pairing.