Attieke

Attieke, also spelled acheke or akyeke, is a dish made from fermented, grated cassava pulp that is popular and traditional in Ivory Coast and Ghana, with a dried version similar in texture to couscous. It is a culinary specialty of the lagoon peoples of southern Ivory Coast, including the Ebrie, Adjoukrou, Alladjan, Abidji, Avikam, Ahizi and Attie peoples, and of the Nzema people of the Western Region of Ghana, among whom eating akyeke is considered part of genuine Nzema identity. The name comes from the Ebrie word adjeke, altered first by Bambara traders to atcheke and then by French colonists to attieke, and the dish is typically eaten with fried fish, ground pepper and onions, remaining a staple of family meals, restaurants and ceremonies.