Cassava Couscous (Attieke ) 500g

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The characteristics of the inocula used for the fermentation of the cassava dough are as showed in the following Table 1. Amani, G.N. and Kamenen, A. (2003) Potentialité nutritionnelles technologie traditionnelle de transformation des denrées amylacées en Côte d’Ivoire. 123-132. ISO-6887. 1. Microbiologie des aliments—Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l’examen microbiologique. Partie 1: Règles générales pour la préparation de la suspension mère et des dilutions décimales. p. 5.

The analyzed attiéké samples contained neither ochratoxins nor aflatoxins. Yandju et al. [37] , found toxigenic moulds involved in the softening of cassava roots during low-moisture fermentation. But, Kastner et al. [41] did not found any contamination of aflatoxins among Côte d’Ivoire traditional inoculum. Only trace amounts of up to 0.2 mg/kg ochratoxins were present in some samples. The main toxigenic moulds are A. parasiticus, A. flavus,A. ochraceus, A. carbonarius,P. verrucosum, P. nordicum [39] - [41] . Cassava root is in fact the third most important source of carbohydrate in human nutrition in tropical countries, along with yams and breadfruit, and is one of the main sources of food for many people in Africa. The major part of sample has similar values of acidity to the Côte d’Ivoire norm for attiéké [21] . Sotomey [20] had found for the Beninese’s attiéké, an acidity rate of 2.12 ± 0.21 and a pH of 5.03 ± 0.24. The difference of acidity among producers and productions observed could be explained by fermentation process mastery, transportation and storage conditions and also the nature of the inoculum [6] [22] [23] . Traoré [24] also proved that cassava variety influence it acidity value. The low acidity value of the bad cassava dough is in correlation with its weak load of fermented microorganisms. Acidity then mainly depends on fermentation process. The producers regulate the acidity of cassava dough to have acceptable value of attiéké acidity. The cassava dough acidity is then evaluated by tasting. This subjective evaluation is also changing from one day to another.

Bambara-speaking merchants, on the other hand, spread the word atchèkè, while the French settlers transformed the name into attiéké. In the streets of the country, however, the name is often pronounced tch(i)eke, with the initial letter removed. How is attiéké made?

Attiéké ( Ebrié: , Bambara: cɛkɛ), [1] also spelled attiéké ( Ivory Coast, is a side dish made from cassava that is popular and traditional in Ivory Coast. [2] The dish is prepared from fermented cassava pulp that has been grated or granulated. [3] [4] Dried attiéké is also prepared, which is similar in texture to couscous. [4]

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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. The word attiéké comes from the word "adjèkè" from the Ebrié language spoken in southern Côte d'Ivoire. The pronunciation of the word was distorted by the Bambara transporters into "atchèkè" and then by the French colonists into "attiéké". It is made from grated cassava that is fermented, [5] [6] [7] and is flavorful when eaten with fried fish with ground spicy pepper garnished with chopped pepper, and onions with a little seasoning for taste added mixed with regular oil. Puffed cassava – delicious, delicious, delicious. I tried this in Cotonou and fell in love. The process must be similar to that for tapioca. However, the grains are often lightly sweetened prior to being sold/ To make gari, one essentially follows a similar process as forattiéké. Peel, wash, grate, ferment for two to three days. Lets pause here for a minute to talk about taste and length of fermentation. The longer the fermentation, the more sour the result and the less starchy the gari. Once this stage is concluded, the next steps are pressing and sieving the gari. Now instead of steaming forattiéké, it is fried in a dry pan. Another differentiator beyond the taste is the addition or not of palm oil. Without it, your gari is a creamy-white meal.

Merill, A.L. and Watt, B.K. (1975) Energy Value of Foods Basis and Derivation. In: Agricultural Handbook No. 74, US Government Printing Office, Washington DC, 105.Bitter cassava, a tuber that is poisonous because it contains cyanide. It therefore cannot be consumed directly. It must undergo a pre-treatment with water before it is processed. With it are produced flour, starch, semolina, and tapioca. The minerals content of attiéké in relation with the dry matter are: phosphorus, from 150 to 524 mg/100g; potassium, from 120 to 445mg/100g; sodium from 217 to 885 mg/100g; calcium, from 42 to 116 mg/100g; magnesium, from 15 to 42 mg/100g; iron, from 7.05 to 14.29 mg/100g and zinc, from 0.18 to 0.73 mg/100g as shows in Table 2.

So without further ado, here are the absolute must-try traditional dishes of the Ivory Coast, along with recipes for you to try for yourself. Alloco Toiller, M. and Robin, J.P. (1979) Adaptation of the Sulfuric Orcinol Method to Automatic Proportioning of the Neutral Totals Sugars: Conditions for Application to the Vegetable Extracts. Annales de Technologie Agricole, 28, 1-15. 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. Ivorian Food Recipe of Attieke Poisson is one of the staple dishes you can find at all hours in the streets of Abidjan where I grew up. I usually make mine with the tomato sauce along with onion and tomato salad but today I added some kale to the salad to change things a bit. Attieke Poisson Ingredients:The results show a weak value of undesirable inorganic elements. It varies from 0 to 0.07% ( Figure 1). The high value of inorganic elements is observed with Gaoua and some of Ouagadougou samples. The imported cassava dough has an undesirable inorganic rate varying from 0 to 0.01% ( Figure 1). Jarvis, S.C., and Walker, F.R.L. (1993) Simultaneous, Rapid, Pectrophotometric, Determination of Total Starch, Amylose and Amylopectin. Journal of the Science of Food and Agriculture, 63, 53-57. The load of microorganisms associated in fermentation (lactic bacteria, yeasts and mildews) and the acidity of cassava dough are more important in local products than in the imported one. Local attiéké also has higher values in proteins and minerals salt. Attiéké is essentially an energizing food with a weak value of protein, and lipids. Attiéké chemical and physical components and the species of microorganisms involved in its fermentation did not allow the development of toxigenic microorganisms which produced ochratoxin or aflatoxin. For the determination of inorganic impurities, 100 g of each sample were shaken for 30 mn in a beaker containing water. The sediment obtained was dried at 105˚C ± 2˚C for 10 min before weighing and expressed as the inorganic impurities.