Cassava Couscous (Attieke ) 500g

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Cassava is a perennial plant cultivated annually in the tropics and subtropics and which produces a root vegetable from which flour, starch and the famous tapioca are made. Originally from Brazil, cassava cultivation was brought to Africa by Europeans in the 16th century. Ivorian Food Recipe of Attieke Poisson is one of my favorite recipes from my home country of Cote D’Ivoire made with Attieke. Attieke is a traditional Côte d’Ivoire dish made with fermented ground cassava roots that we Ivorians love to eat. The most popular recipe, Attiéké poisson (attieke with fried fish) is prepared with a tomato and onion salad, a favorite Côte d’Ivoire national dish. Attiéké is a fermented cassava dish from the Ivory Coast. It consists of only cassava and oil which is processed into a fine grainy product. It is often called cassava couscous and is used as the starchy component of a meal much like a regular couscous or rice. Variation in the humidity rate of traditional mashed cassava ferment during drying. FD at 37°C: ferment dried at 37°C; FD at 45°C: ferment dried at 45°C; FSD: ferment sun-dried; LF: lyophilized ferment. All the analyses were performed in triplicate. The data analysis was conducted using EXCELL and STATA version 2010. For physico-chemical and biochemical parameters, Simple Statistic Analysis was used to get means and standard deviations.

Perez, J.M., et al. (1981) Valeur énergétique de deux types de manioc utilisation comparée dans les régimes du porc en croissance du porcelet: synthèse des résultats d’une étude concertée. INRA, ITP, 125-144. Oppong, C.; Oppong, Y.P.A.; Odotei, I.K. (2006). Sex. Culture and development series. Sub-Saharan Publishers. ISBN 978-9988-550-55-4.As the name suggests, it is intended for consumption of garba, a popular Ivorian dish made with attiéké, accompanied by fried tuna with whole peppers. Ground cassava is made into very small, interwoven grains, from which a fermented cassava dough is obtained with a very strong and bitter taste. In addition, the fermentation phase is replaced by sieving which gives the dish a very regular texture and with more agglomerated grains with a very sour taste. The cassava used is often of lower quality because the fibers of the cassava are still present in this variant.

Amoa-Awua, W.K.A., Appoh, F.E. and Jakoben, M. (1996) Lactic Acid Fermentation of Cassava Dough into Agbelima. International Journal of Food Microbiology, 31, 87-98. Olumo Foods is a family owned business specialising in delivering Caribbean and Nigerian food. It sells vegetables, food seasoning, meat and fish, puff puff and especially fresh vegetables. Alloco is a popular street food consisting of ripe plantains cut into small slices, then fried and salted in palm oil, served alongside a spicy sauce prepared using onions and chili. It is intended for trade and has smaller grains. This is the most common attieké. This variety is available everywhere in the markets in large quantities and at low cost. Proximate analysis of samples was conducted using the following conventional procedures described by the Association of Official Analytical Chemists [15] . Dry matter was determinate by drying at 105˚C ± 2˚C overnight; ash content by incineration at 550˚C for 12 h, crude protein (N × 6.25) by the Kjeldahl method after acid digestion; and crude fat content by Soxhlet extraction using n-hexane. Total carbohydrate content was determined by the phenol sulphuric acid method according to Tollier and Robin [16] and the values were expressed in g/100 g of attiéké. The starch content was determined using the colorimetric method described by Jarvis and Walker [17] . The energy value was calculated using the method described by Merrill and Watt [18] .

Favier, J.C. (1977) Valeur Alimentaire de deux aliments de Base Africains: le manioc le sorgho. ORSTOM, 127. The characteristics of the inocula used for the fermentation of the cassava dough are as showed in the following Table 1. I did not eat at all when growing up but I had heard about it several times. I guess it was because my parents had never eaten it or ate it and did not like it.