Attiéké

Cassava is grated, fermented and steamed into fine, fluffy granules resembling couscous with a faint sourness. It is the everyday staple of Ivory Coast, served with grilled fish and onion sauce.

Attiéké is a traditional Ivorian side dish made from fermented cassava pulp that is grated, dried, and steamed into fine, couscous-like granules. Its origins are closely tied to the coastal Akan peoples, particularly the Ebrié and Adjoukrou communities of southern Côte d'Ivoire, though the exact place and time of its invention are not precisely documented. The dish is so central to Ivorian daily life that it is often called "Ivorian couscous," and it remains a staple at family meals, street food stalls, and festive gatherings.

Regional variations exist across West Africa, with similar fermented cassava preparations found in neighboring countries, such as "attiéké" in Mali and Burkina Faso, though the Ivorian version is the most famous. In Côte d'Ivoire, attiéké is typically served with grilled fish, fried chicken, or braised meat, accompanied by a tangy onion-and-tomato sauce. Its faint sourness, a result of the fermentation process, distinguishes it from other cassava-based sides, and it holds deep cultural significance as a symbol of Ivorian culinary identity and communal eating.