Attiéké

Attiéké (also known as acheke) is femented cassava, with a tangy cous cous like texture; it is usually served fish, meat, or vegetable stews. Originating in Cote d'Ivoire, making attiéké involves peeling, grating, fermenting and cooking cassava tubers, a process that takes several days. In 2024, the UN designated attiéké as an intangible cultural heritage meaning only fermented cassava semolina produced in Cote d’Ivoire can be marketed under the name "attiéké". Attiéké is also popular in other West African countries, like Senegal and Gambia.

We sampled, attiéké at Little Boabab restaurant, at the Africa Centre in Southwark.