Attoukpou
Local name : Attoukpou
Fermented cassava pressed into a cake and steamed, served as an accompanying bread across southern Ivory Coast.
Photo : Zakouski · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Medium
Method
- Tip the cassava semolina into a bowl, salt it, then work in the warm water with your fingertips until the grains are damp and separate.
- Leave for 15 minutes so the grain swells. Rub again between your palms to break up any lumps.
- Line a steamer basket with a clean cloth and add the semolina without pressing it down.
- Steam for 20 minutes, fork it through, then steam for 15 minutes more.
- Press the hot semolina into an oiled bowl to form a firm cake, then turn it out onto a plate.
- Meanwhile soften the onion in the oil, add the chopped tomatoes and the chilli, and reduce for 10 minutes.
- Serve the cake cut into wedges with the sauce alongside.
Attoukpou and attiéké start from the same fermented cassava. The difference is the pressing: here the hot semolina is compacted into a bread you can slice.
