Couscous
Attiéké
Côte d'Ivoire
Cassava peeled, grated, fermented for a day with a starter of older mash, pressed dry, sieved into granules and steamed into a light couscous.
Original eatfuls sticker artwork
What it is
A closer look at Attiéké.
Cassava peeled, grated, fermented for a day with a starter of older mash, pressed dry, sieved into granules and steamed into a light couscous.
What to look for
Know it when you find it.
It should be pale, loose and faintly sour — a sticky or sweet attiéké is badly fermented. Sold by the ball in plastic at every market.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Attiéké.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Mali
Sarakolé Millet Couscous
Bassi
A millet couscous from the Sarakolé (Soninke) people of the Kayes region; made with millet couscous, baobab leaf powder, tomato sauce, milk, and peanut; listed in the Mali tourism document as a regional specialty; a hearty, nutritious dish that reflects the agricultural traditions of western Mali; served at family gatherings.
Senegal
Bassi Salté
Basi salte
Steamed millet couscous served under a lamb and vegetable stew with raisins and chickpeas.
Mauritania
Cherchem
Millet cooked with a savoury vegetable sauce of tomatoes, carrots, sweet potato, bell pepper, and spices; a one-pot millet dish eaten across Mauritania, simpler than ngomou but a daily staple in the south and central regions.
The Gambia
Chereh Millet Couscous
Chereh
Steamed pearl-millet couscous served beneath a sauce of greens, okra, peanuts, dried fish, and sometimes beef or chicken.
Algeria
Couscous
كسكس
Steamed semolina granules served with vegetables, pulses, meat, or fish; couscous has distinct preparations across North Africa.
Libya
Couscous Bil Bosla
Libyan couscous steamed with onions (bosla), tomatoes, and spices, served with a rich meat or vegetable sauce.
Libya
Couscous Bil Hoot
Libyan fish couscous: couscous steamed and served with a tomato and pepper sauce over whole fish.
Western Sahara
Couscous Khoumassi
Multi-grain couscous made from five cereals: soft wheat (30-35%), durum wheat (20-25%), barley (20-25%), roasted barley (10-17%), and roasted maize (1-3%); an IGP (Indication Géographique Protégée) product of the Saharan regions; a Slow Food Ark of Taste product; produced by 15 cooperatives.