Attieke Fermentation

Attieke fermentation is an Ivorian technique for turning cassava into a granular, couscous-like staple food. Peeled, grated cassava is mixed with a small amount of previously fermented cassava as a starter culture, and the resulting paste is left to ferment for one or two days, a step that removes most of the hydrocyanic acid naturally present in bitter cassava. Once fermentation is complete the pulp is dewatered, screened and dried, then finally cooked by steaming, which produces the characteristic small, moist granules. The technique is distinct from garri, another cassava staple, in both its starter-culture fermentation and its finishing by steaming rather than frying.