Atseke - pronounced Ach-eke

ATTIE’KE’- Ache-ke’ (Cassava Couscous)

ATTIE’KE’- Ache-ke’ (Cassava Couscous) 

Tilapia Served with Atseke
Tilapia served with Atseke and some hot sauce.

ATTIE’KE’ is a side dish that is native to the Ivory Coast, West Africa. However, it is also eaten in Liberia and the western part of Ghana.

Attie’ke’ is made from the Cassava / Yuca plant that is found mostly in West Africa and South America. It is prepared from fermented cassava that has been granulated.

I did not eat at all when growing up but I had heard about it several times. I guess it was because my parents had never eaten it or ate it and did not like it.

So when I finally ate it a few years ago,  it was so delicious and  I felt very cheated because I had been missing out for over 30 years. To make matters worse, it’s so easy to make!

The best place to find this product is an African Store or good ole Amazon. And a popular brand Nayama Natural Attie’ke’. Open up the contents in the box and cook with water, olive oil, and salt.

Nayama Natural Attieke

Serve with roasted or fried Tilapia, mackerel, or cassava fish with alloco, Shitto, or some other hot sauce.

5 from 10 votes
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ATTIE'KE'- Ache-ke' (Cassava Couscous)

Attie'ke' is a side dish made from cassava which originates from the Ivory Coast.

Course Side Dish
Cuisine West African
Keyword Attie'ke' - Acheke' (Cassava Couscous)
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 People
Calories 1400 kcal
Author fnonterah2018

Ingredients

  • 2 Cups Nayama Natural Attie'ke'
  • 2 Cups Water
  • 1 Tbsp Olive Oil
  • Veggies for garnishing
  • Salt to taste

Instructions

  1. In a bowl pour in your attieke, water, salt, and oil. Mix all the ingredients

  2. Put it in a microwave oven for 5 minutes. Around the 2 minute mark run a fork through it up.

  3. Garnish with veggies once its done with veggies

17 thoughts on “ATTIE’KE’- Ache-ke’ (Cassava Couscous)”

  1. 5 stars
    It is interesting the foods we are not introduced to if your parents do like it, and I agree you feel you could have been eating something delicious that whole time. I actually just bought some cassava flour to bake with. Is this dish similar to polenta or grits that we have in the U.S.?

  2. 5 stars
    I’ve been exposing my husband to traditional dishes from other cultures for years. The funny thing is that he grew up eating so many of the same ingredients, just prepared differently. This was divine, Fred. Thanks for sharing!

  3. 5 stars
    Never heard of this recipe before! Thanks so much for sharing !! I am definitely adding this recipe to my “must try” list!

  4. 5 stars
    I’ve never had attie’ke but it sounds really interesting! It looks a little like the polenta we eat here in Italy. Like you I often feel I’ve missed out when I discover delicious foods I haven’t had before.

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