Hey there foodies! Today I want to talk to you about something that has completely rocked my culinary world: Attiéké. Now, I know what you’re thinking: “What the heck is Attiéké?” Trust me, I had the same reaction when I first saw it on the menu at an African restaurant in New York City. But being the adventurous food blogger that I am, I decided to give it a try. And let me tell you, it was love at first bite.
So what is Attiéké? It’s a traditional Ivorian dish made from fermented cassava. Think of it as a type of couscous, but with a tangy and slightly sour taste that is oh-so-delicious. It’s often served as an accompaniment to grilled fish or chicken and is a staple food in Ivory Coast and other parts of West Africa.
But here’s the thing: Attiéké is not just any old side dish. It’s a versatile ingredient that can be used in so many different ways. And the best part? It’s gluten-free! So for all my gluten-free friends out there, this is a game-changer.
In this blog post, I’ll be sharing my love for Attiéké and all the different ways you can use it in your cooking. From traditional Ivorian dishes to creative fusion recipes, there’s no limit to what you can do with this delicious ingredient.
One of my favorite ways to use Attiéké is in salads. It adds a nice texture and tangy flavor that pairs perfectly with fresh veggies and a zesty dressing. You can also use it as a base for grain bowls or stir-fries. The possibilities are endless!
But don’t just take my word for it. Give Attiéké a try and see for yourself how delicious it can be. You can find it at African or international grocery stores, or online through specialty food retailers. Trust me, once you try Attiéké, you’ll be hooked!
So buckle up and get ready for a culinary adventure with Attiéké. I can’t wait to share all my favorite recipes and ideas with you!
- 1 tablespoon vegetable oil
- ¼ cup yellow onion, minced
- ¼ cup carrot, minced
- ¼ cup celery, minced
- ¼ cup peanuts, chopped
- 2 tablespoons black sesame seeds
- 1 bay leaf
- Salt to taste
- 1 (10.6 oz) box Attieke (cassava couscous)
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
- Heat the oil in a skillet over medium heat. Add the onion, carrot, and celery and cook until tender, about 5 minutes.
- Add the peanuts, black sesame seeds, and bay leaf. Season with salt to taste. Cook for an additional 2 minutes.
- Add the Attieke and water. Stir to combine.
- Cover and cook over low heat until the water is completely absorbed, about 10 minutes.
- Remove from heat and let stand for 5 minutes.
- Remove the bay leaf and add the chopped fresh cilantro.
- Attiéké is a traditional Ivorian dish made from fermented cassava. It is a type of couscous made from cassava root that has been grated, fermented, and then dried. The dried cassava granules are then steamed to create a light and fluffy couscous-like dish. Attiéké is often served as an accompaniment to grilled fish or chicken and is a staple food in Ivory Coast and other parts of West Africa.
- Attiéké can often be found at African or international grocery stores. You may also be able to find it online through specialty food retailers or on websites like Amazon. If you have trouble finding Attiéké, you could try asking at a local African restaurant or community center for suggestions on where to buy it.
- You can add other ingredients to the Attiéké recipe and also substitute some of the original ingredients to suit your taste. For example, you could add diced bell peppers or other vegetables to the mix, or use a different type of nut or seed instead of peanuts and black sesame seeds.
- You could also experiment with different herbs and spices to add more flavor to the dish. Feel free to get creative and make the recipe your own!