How it is made
Production is skilled work traditionally transmitted among women, and attiéké can accompany fish, meat, vegetables or sauce.
Food discovery
Attiéké
Light, granular and gently tangy, attiéké is steamed fermented cassava shaped by generations of knowledge among Côte d’Ivoire’s lagoon communities.
Why it matters
Production is skilled work traditionally transmitted among women, and attiéké can accompany fish, meat, vegetables or sauce.
Follow the connection
Places connected with Attiéké
A food may belong to many communities and take different forms. Each connection explains why it belongs in the story of that Place.