Attiéké: Côte d’Ivoire’s Traditional Couscous By Nourishing Africa


Attiéké (also spelled acheke and pronounced atchekay)  is a traditional Ivorian couscous made from ground cassava roots eaten by all ages and throughout the day. It is a side dish and is a part of Ivorian cuisine where it originated from the coastal areas centuries ago. However, it has traveled far beyond the country’s borders to become one of the best-known foods across French-speaking Africa and the diaspora in Europe and North America.


Attiéké is prepared from fermented cassava pulp that has been grated or granulated, it can also be made dry giving it a texture similar to couscous. It is extremely popular in Côte d’Ivoire and is also eaten in Benin and Burkina Faso.


In Côte d’Ivoire, the dish is often served with Kedjenou, a slow-cooked stew, or eaten as Attiéké Poisson (with fish). It takes 10 minutes to prepare and 30 minutes to cook. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours of preparation.