Piatto di accompagnamento, onnipresente sulle tavole ivoriane, l’attieké si prepara con la polpa fermentata della manioca che viene pelata, disidratata, essiccata, cotta e grattugiata. È' simile al cous cous (da cui si distingue per il sapore leggermente acidulo, l’aroma deciso e la consistenza più elastica). Tradizionalmente consumato con stufati o pietanze grigliate, sazia per l’alto contenuto di amido. Prodotto senza glutine
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