This easy attiéké recipe, also known as acheke, is quick, easy to make, and great for the whole family. It is ready in 10 minutes and is perfect when served with fresh vegetables and grilled fish.
For a filling meal, pair it with my air-fried whole tilapia, pan-seared salmon, or halibut recipe.
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What Is Attieke?
Attiéké (pronounced at-chay-kay) is a traditional Ivorian food made from fermented cassava root, which gives it a unique and granular couscous-like texture. Making acheke from scratch is a labor of love passed down from generation to generation.
And guess what? This dish is not limited to Ivorians but is also enjoyed in many other countries! The best way to enjoy this dish is by pairing it with grilled fish, tomato, green chilies, onion sauce, or various vegetables and spices.
This makes it a versatile dish that can be enjoyed in many different ways, depending on your taste.
Reasons to Love This Attieke Recipe
Quick and Easy: This recipe is perfect for a weeknight meal, as it cooks in a breeze. You are guaranteed the perfect texture whether you steam, saute, or microwave it.
Make Ahead: Short on time? When you are ready to serve, heat the liquid in the microwave and pour it over the dried acheke.
Flavor and Texture: The fermentation process gives acheke a slightly tangy flavor that pairs exceptionally well with its rich, savory accompaniments. Its grainy yet fluffy texture makes it a delightful alternative to rice or other grains.
Versatile: It can be enjoyed at any time of the day, for breakfast, lunch, or dinner, and can be paired with a wide array of proteins and sauces, ensuring everyone's palate and dietary needs are met.
📃Ingredient Description
- Attiéké: I used dried acheke for this recipe. However, you can use the frozen version. Both are available at African food stores or online (see one linked in the recipe card below)
- Stock: Traditionally, this dish is prepared with water and a seasoning cube. However, using chicken, beef, or vegetable stock instead of water and cube adds more flavor and depth to the dish. Plus, it pairs well with other equally seasoned accompaniments.
- Vegetables: fresh onion, tomatoes, and chilies are the go-to for this dish, but I love to add cucumbers for a nice crunch.
💭Variations and Substitutions
📝Step-by-Step Instructions
Preparing acheke from its dry form is relatively straightforward and convenient, making it accessible to those who don't have the time or means to make it from scratch.
Step 1: Make the dressing- Add the olive oil, lemon juice, salt, and black pepper in a small bowl or jar and whisk to combine.
Step 2: Place the chopped vegetables in a bowl, then slowly pour the dressing over them. Stir with a spoon to coat all the vegetables. Set aside.
Step 3: Place the dry acheke in a large bowl. Gradually add the stock, olive oil, and a pinch of salt, if you prefer.
Step 4: Give it a nice stir, ensuring there is enough liquid to dampen all the grains. The akyeke should be moist but not soggy. Heat in the microwave for 2-3 minutes. Remove from heat, then fluff with a fork. Set aside
Step 5: Serving- Once the grain is fluffy and fully heated, it's ready to be served. Serve hot alongside your favorite accompaniments, such as salad, grilled fish, plantains, chicken, peri peri sauce, or sauteed onion sauce.
FUN FACT
Did you know that many West African cultures eat traditional dishes with their hands? This includes acheke. Eating with your hands enhances the sensory experience, allowing you to savor the flavors and textures of the dish fully. So, when next you enjoy acheke, try using your hands to enjoy it like a true Ivorian!
Other Ways to Cook Acheke:
Either of these steps works for both the frozen and dried acheke. Thaw frozen akyeke completely in the refrigerator overnight or for a few hours before cooking to ensure even cooking and prevent clumping.
- Steam it: Place the dry acheke in a steamer basket over boiling water. Cover and steam for 10-15 minutes until heated through and fluffy. This method retains its texture well.
- Microwave it: Place the dried grains in a microwave-safe bowl with water or broth. Cover loosely and microwave on high for 2-3 minutes, then fluff with a fork.
- Boil it: Bring a pot of water to a boil, add the dry acheke, and cook for about 5-7 minutes until heated through and tender. Drain well before serving.
- Sauté it: Heat oil or butter in a skillet over medium heat. Add the dry acheke and cook, stirring occasionally, for about 5-7 minutes until heated through and slightly golden. This method adds a nice flavor and texture.
👩🏽🍳Maur's Tips
- The key to perfect acheke is getting the moisture level right. The grains should be damp but not wet, so avoid overwatering. This will help maintain the granular texture that the dish is known for.
- Ensure consistent heat during steaming, and avoid opening the lid too often. This keeps the steam constant and cooks evenly.
- Fluffing halfway through the steaming process prevents clumping and promotes even cooking, yielding a light and airy texture.
- If serving hot, serve it immediately. Serve cold if combined with salad.
📝Recipe FAQS
Yes, it can be reheated by steaming or microwaving it. However, to maintain its texture and flavor, it's best to enjoy it fresh.
Fresh attieke should be consumed within a few days but can also be frozen for more extended storage. Frozen attieke should be thawed and reheated before serving.
Attieke has a slightly sour flavor due to fermentation but is also somewhat sweet. It has a light and fluffy texture, similar to couscous or quinoa.
Love African Recipes? Here are More African Recipes To Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Easy Attiéké or Acheke-cassava couscous
Ingredients
- ⅓ cup Olive oil divided
- 1 tablespoon Freshly squeezed lemon juice (from one lemon)
- Freshly ground black pepper and salt to taste
- ½ Tall English or Persian cucumber cubed (about 80g)
- 1 small Red Onion cubed (about 33g)
- 2 Roma tomatoes cubed (about 176g)
- 1 tablespoon Chopped fresh parsley optional
- 1 ½ cups Dry attiéké available at African food stores or online
- 1 ½ cups Chicken or vegetable Broth
- 1 tablespoon Unsalted butter optional
Instructions
- Make the dressing: Scoop out half a tablespoon of olive oil and set aside for later. Add the remaining olive oil, freshly squeezed lemon juice, a pinch of salt, and freshly ground black pepper in a small jar. Whisk the ingredients until they are well combined and the dressing has a smooth, homogenous texture.⅓ cup Olive oil, 1 tablespoon Freshly squeezed lemon juice, Freshly ground black pepper and salt
- Mix the Vegetables: Add the chopped cucumber, onion, tomatoes, and fresh parsley to a medium bowl. Pour over the dressing. Stir to coat, set the bowl aside to allow the flavors to meld together and the vegetables to absorb the dressing.½ Tall English or Persian cucumber, 1 small Red Onion, 2 Roma tomatoes, 1 tablespoon Chopped fresh parsley
- Heat the Acheke: Place the acheke in a microwave-safe large bowl. Add the chicken broth and ½ tablespoon olive oil.1 ½ cups Dry attiéké, 1 ½ cups Chicken or vegetable Broth
- Stir to combine, making sure the grains are covered with the liquid. (If you prefer, Add a pinch of salt to taste and mix well.) Cover the bowl.
- Place the bowl in the microwave and heat for 2-3 minutes or until the grains are softened.
- Remove from the microwave and add the butter, if using. Leave it covered for a minute, then use a fork to fluff the acheke to separate the grains.1 tablespoon Unsalted butter
- Serve hot with the cucumber salad alongside your favorite accompaniments, such as grilled fish, plantains, chicken, peri peri sauce, or sauteed onion sauce.
Ellen & Emmanuella says
Love how you gave the details on how to prepare it and everything
Maureen Celestine says
Hi Ellen & Emmanuella,
Thanks for your kind words, the pleasure is all mine. I have a photographic memory, and I find it helpful when I am able to see a recipe in bits to know if I am going to be able to make it, hence all the details. I am happy you loved the recipe.