ECONOMY
Attiéké, the most exported from Côte d'Ivoire
Like the Coffee-Cocoa pair, attiéké is one of the Ivorian dishes that crosses the borders. Attiéké, a real "culinary postcard" of Côte d'Ivoire has conquered the world. Since Abidjan, it is distributed in all major supermarkets of capitals in Europe, America and even Asia.
Made with cassava, attiéké is a traditional couscous popular with all Ivorians. It is consumed with several accompaniments on all occasions. Weddings, Gala dinner, traditional celebrations (festivities or funerals). Although its production is still at the artisanal stage, attiéké is exported more and more to all other countries in the world.
Originally from the Ivorian coastal areas, this semolina is consumed in several variations, the most famous of which is attiéké-fried fish or grilled fish. Not to mention the chili puree mixed with tomato and onions. There is also "Attiéké Garba". If attiéké fried fish is the best known variant, the "garba" remains the most popular. The other derivative that holds even more attention from family gatherings is attiéké with red oil and tomato sauce. Mix the attiéké with crude palm oil to color it orange-red and consume it with tomato sauce or vegetable sauce with fish or meat, depending on preferences.
Originally from the Ivorian coastal areas, this semolina is consumed in several variations, the most famous of which is attiéké-fried fish or grilled fish. Not to mention the chili puree mixed with tomato and onions. There is also "Attiéké Garba". If attiéké fried fish is the best known variant, the "garba" remains the most popular. The other derivative that holds even more attention from family gatherings is attiéké with red oil and tomato sauce. Mix the attiéké with crude palm oil to color it orange-red and consume it with tomato sauce or vegetable sauce with fish or meat, depending on preferences.
Dominique Eliane Yao