Widely considered the national dish (top), it´s made from fermented cassava that´s grated, steamed, and fluffed into light, couscous-like grains. Typically served with grilled fish or meat, sliced onions, tomatoes, and spicy pepper sauce, attiéké is fresh, tangy, and slightly sour, it´s a staple at both home meals and street stalls.
Read more in my post The Cuisine of Ivory Coast - and 5 of its most Emblematic Dishes.
Comments