Attieke<\/b>
\nAttieke<\/b>\u00a0(also spelled acheke) or\u00a0couscous de manioc<\/b>\u00a0is a side dish made from cassava that is a part of the cuisine of C\u00c3\u00b4te d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried atti\u00c3\u00a9k\u00c3\u00a9 is also prepared, which is similar in texture to couscous. It’s a common and traditional dish in C\u00c3\u00b4te d’Ivoire that originated in the southern part of the country, and methods for its production are well known in C\u00c3\u00b4te d’Ivoire and also in Benin. In C\u00c3\u00b4te d’Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh atti\u00c3\u00a9k\u00c3\u00a9 can spoil quickly, and should generally be consumed within 24 hours after preparation.
\nSaveur typique de l’Afrique. Preparation rapide.
\nCooking instructions are on the package.
\nProduct of Cote D’Ivoire
\nNet Weight: 250g<\/p>\n","protected":false},"excerpt":{"rendered":"
Attieke Attieke\u00a0(also spelled acheke) or\u00a0couscous de manioc\u00a0is a side dish made from cassava that is a part of the cuisine of C\u00c3\u00b4te d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried atti\u00c3\u00a9k\u00c3\u00a9 is also prepared, which is similar in texture to couscous. It’s a common and<\/p>\n