Acheke
Sign in to saveAlso known as atchéké, attiéké, akyeke
Acheke (), the correct spelling being attiéké (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Côte d’Ivoire. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried acheke is also prepared, which is similar in texture to couscous.
Key facts
- Food.name
- Attieke
- Food.image
- File:Attieke.JPG
- Food.alternate_name
- Attieké
- Food.country
- Southern Côte d'Ivoire
- Food.region
- West Africa
- Food.course
- Side dish
- Food.main_ingredient
- Fermented and grated cassava
- Food.variations
- 2
- Food.fat
- 0.1
- Food.carbohydrate
- 84
via Wikipedia infobox
~3 min read
Encyclopedic overview
6 sectionsContents
- Preparation method
- Heritage
- See also
- References
- Further reading
- External links
Acheke (), the correct spelling being attiéké (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Côte d’Ivoire. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried acheke is also prepared, which is similar in texture to couscous.
Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladjan, Abidji, Avikam, Ahizi, Attie) of southern Côte d’Ivoire.
Excerpted from Wikipedia’s “Acheke” article, available under the CC BY-SA 4.0 licence.