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.
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