Making Attiéké
Traditionally, attiéké is produced by women, with village teams coming together for its production.
The cassava is left to ferment in water for several days, then sun-dried, ground, squeezed, dried again, and sifted before being steamed. These steps help remove the naturally occurring cyanide in cassava.
Due to its high demand, factories have been established to produce attiéké.

Preparing Attiéké
For 3 to 4 servings, preparation time: 15 minutes.
Ingredients: 300g of dry MARGUERITE attiéké, 1 tablespoon of olive oil.
Place 300g of dry MARGUERITE attiéké in a bowl.
Add one cup (250 ml) of warm water and stir gently. The water should be fully absorbed.
Cover and let it rest for 5 to 8 minutes until the attiéké regains its original volume.
Add a knob of butter or a spoon of olive oil, then cook on very low heat for 4 to 5 minutes, stirring with a fork to prevent clumping, or steam it for 3 to 4 minutes.
Attiéké is best served warm. Enjoy!