Attiéké

What we know so far

Attiéké is the cassava couscous of Côte d'Ivoire: grated cassava that has been fermented, pressed, grained and steamed into small, slightly sour, fluffy pellets. It is the country's national starch, sold by the bowl from roadside stands in Abidjan with grilled fish, fried chicken or a fried egg, always with a heap of chopped tomato and onion and a hot pepper on the side. Almost nobody makes it from scratch at home; the women's cooperatives of the lagoon villages make it, and cooks buy it fresh or dried and steam it back to life.

The draft was written from 2 published sources and holds 7 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting