ATTIÉkÉ

                                                           How To Prepare ATTIÉkÉ      


Attiéké (also spelled acheke is a side dish made from cassava that is a part of the cuisine of Côte D’IVoir in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous.It is a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country,and methods for its production are well known in Côte d'Ivoire and also in Benin and Burkina Faso. In Côte d'Ivoire, the dish is often served with Kedjenou  a slow-cooked stew. Fresh Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It is a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin and Burkina Faso. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.




PREPARATION METHOD:-

The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter has different names depending on the ethnic group that produces it: mangnan Ebrié lidjrou in Adjoukrou and bêdêfon in allandjan.) The paste is left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attiéké is ready for consumption.

Attiéké sold on markets is usually precooked and can be heated for about 10 minutes in a microwave at 740-750W.

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Bread Boat (Baguette Boat)

How to Prepare BREAD BOAT (BAGUETTE BOAT)

         Bread Boat (Baguette Boat) is a a whole new way to eanjoy scrambled eggs and bread. If you want to be extra, this recipe is for you.

                  INGREDIENTS

*4 eggs

*1 cooking spoon olive oil

*1 small red onion

*¼ ground black pepper

*1 tablespoon diced sweet peppers (fresh paprika)

*5-10 baby spinach leaves

*Salt (to taste)

*1 bar of baguette

Notes about the ingredients:

1. The quantities of all these ingredients can be varied to your taste and liking.
2. You can use any other frying oil: sunflower oil, vegetable oils sold in Nigeria etc.
3. You can use ugu instead of spinach.
4. You can use tatashe instead of sweet peppers but please note that tatashe is spicy while sweet peppers are not.
5. You can used an unsliced bread loaf like Agege bread instead of a baguette.

Before you make Bread Boat (Baguette Boat):
1. Slice the onion.
2. Dice the sweet peppers.
3. Rinse the spinach leaves

                 Cooking Directions

1. Beat the eggs.

2. Add the salt, black pepper, onions and spinach. Stir very well.

3. Pour the olive oil in a frying pan and when it heats up, pour in the egg mix and spread it out.

4. After about 20 seconds, stir the egg gently. Keep stiring from time to time till the egg cakes all over. You want bold scrambled eggs.

5. Cut a long baguette bread into two.

6. Make a hole in each one like you are making a boat.

7. Fill up the hole with the scrambled eggs.

Serve on its own with chilled fruit juice .

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