How to make the Ivorian Attiéké or Atcheke in the USA with amazing results | Ivorian Popular Dish

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Peel two cassava tubers using a knife or cassava peeler.

Cook the peeled cassava for 8 minutes.

Wrap the cooked cassava in aluminum foil and place it in a Ziploc bag.

Store the Ziploc bag at room temperature for 3 to 4 days to ferment the cassava.

After 4 days, rinse the fermented cassava thoroughly with hot water and cut it into small pieces.

In a separate pot, heat 1.5 cups of palm oil until it reaches its typical oil color.

Remove the palm oil from heat and let it cool.

Cut 40 pounds of cassava into small pieces and ensure they are properly rinsed.

Blend the freshly cut cassava with the fermented cassava, adding some water to facilitate blending.

Transfer the blended cassava mixture into a large container.

Add the previously cooked palm oil to the cassava mixture and mix thoroughly.

Cover the mixture with plastic wrap and let it sit for 24 hours.

After 24 hours, give the cassava mixture a quick stir and place a portion in a large Brew bag.

Insert the Brew bag into a fruit press and squeeze to remove excess liquid.

Repeat the squeezing process until the large container is empty.

Use a mesh strainer or tamus to sieve the dried cassava to create Atia K grains.

Spread the grains evenly on a large baking tray to expedite the drying process.

Allow the cassava to dry for approximately 2 to 3 hours, depending on the weather.

Once dry, place the cassava in the top section of a steamer pot or couscousier and steam for 6 minutes.

Transfer the steamed atike to a baking tray to cool down before serving.

Once cooled, portion the atike into small Ziploc bags to keep it fresh in the freezer.

Cooking Techniques

Equipment Needed

Spice Level: