Grains & Starches
Congolese Attiéké
Attiéké
Niari-Bouenza (Southern), Republic of the Congo
Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
Original eatfuls sticker artwork
What it is
A closer look at Congolese Attiéké.
Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
What to look for
Know it when you find it.
Should be light and granular like couscous with a faint sour tang; sold in markets in clear bags; eaten with grilled fish, tomato, and onion.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Congolese Attiéké.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Peru
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Ethiopia
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Mozambique
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Sudan
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Eritrea
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Brazil
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