Cassava Couscous

Attiéké/Acheke

Preparation info

  • Difficulty

    Easy

  • Makes

    2 to 2½ cups

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Attiéké is similar to gari but is composed of steamed cassava granules and is more couscous-like. Also, attiéké is only slightly fermented and has a more delicate quality. Originally from Côte d’Ivoire, it has spread throughout much of West Africa. The only type available in North America (at international or African markets or online) is generally a dried version easily prepared in either a microwave or a steamer.

Ingredients

  • 1 cup dry attiéké

Method

Directions for microwave

Mix 1 cup of water and the dry attiéké in a microwave-safe bowl and allow to sit for about 15 minutes so the attiéké absorbs the water. Stir and heat in a microwave oven 2 to 3 minutes. (Optional: Cover with a damp paper towel.) Fluff with a fork and serve.

Directions for steamer

Mix 1 cup of water and the dry attiéké and allow to sit for about 15 minutes so the attiéké absorbs the water. After all the water has been absorbed, put into the top of a steamer insert and place over boiling water and steam, covered, for several minutes, fluffing with a fork once or twice during the steaming process.

To serve

Attiéké may be eaten warm or at room temperature, and can replace rice with any stew. It pairs especially well with Grilled Tilapia served with Ghanaian Basic Tomato Gravy, and/or Fresh Pepper Sauce.