Attiéké

A signature staple of Côte d'Ivoire made by fermenting and grating cassava, then steaming it. Granular with a faint sourness, it resembles couscous in appearance. Typically eaten with grilled fish or chicken and a tomato-and-onion sauce, it is a national dish loved everywhere from street stalls to homes. Its light texture and rustic flavour pair well with a variety of sides, making it a plate that symbolises the region's food culture.

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