ATTIE’KE’- Ache-ke’ (Cassava Couscous)Â
Tilapia served with Atseke and some hot sauce.
ATTIE’KE’Â 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.
Serve with roasted or fried Tilapia, mackerel, or cassava fish with alloco, Shitto, or some other hot sauce.
This post contains affiliate links.
I will earn a small commission if you decide to make a purchase after clicking through the link.
ATTIE'KE'- Ache-ke' (Cassava Couscous)
Attie'ke' is a side dish made from cassava which originates from the Ivory Coast.
Ingredients
- 2 Cups Nayama Natural Attie'ke'
- 2 Cups Water
- 1 Tbsp Olive Oil
- Veggies for garnishing
- Salt to taste
Instructions
-
In a bowl pour in your attieke, water, salt, and oil. Mix all the ingredients
-
Put it in a microwave oven for 5 minutes. Around the 2 minute mark run a fork through it up.
-
Garnish with veggies once its done with veggies
Wow, this look so delicious and I am so excited to make this side dish recipe at home. Thank you for sharing!
You’ll enjoy it, let me know how it goes. Thanks for stopping by!
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.?
Jere, Quinoa is closer to Attie’ke’. Thanks!
I hate it too when I discover a recipe that Ive been missing out on for so many years! Your version of this dish looks incredible!
I’m glad I’m not alone in feeling that way. Thanks for stopping!
What an interesting recipe. I need to find this attie’ke’, I’m so intrigued and I can’t wait to try it!
It’s so delicious, let me know when you try it. Thanks Stine!
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!
Your husband is truly blesst (Lol)! Thanks for stopping by Marta!
Never heard of this recipe before! Thanks so much for sharing !! I am definitely adding this recipe to my “must try” list!
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.
It’s closer to Quinoa. Thanks Jacqui!
We love using cassava in the Philippines but have never tried it in couscous form! Love this innovative spin on cooking cassava!
You can actually make it from scratch with Fresh Cassava.
what an interesting recipe. I love seeing foods from around the world!
Looks like an interesting dish. Thanks for introducing us to something new.