Cassava Couscous (Attieke ) 500g

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Brazilian cassava starch, known as fecula de mandioc is a powdered version of cassava starch. It comes in two varieties – sour ( azedo), fermented before processing; and sweet ( doce). In Brazil, it is used to make crepes in a special process of moistening the flour, sieving and pan-cooking. The wet cassava starch, dissolves in pan and comes together to create crepes which are then filled. Cassava souffle Ten gram (10 g) of each sample were dissolved in 50 ml of sterile peptoned buffered water and mixed. The pH was directly measured with a numeric pH-meter (WTW multi line P4). For Total acidity, 10 g of each sample are mixed with 50 ml of distilled water in an erlenmeyer. 10 ml of the dilution were then titrated against 0.1 N KOH using phenolphthalein as indicator; the total acidity was then calculated as a percentage of lactic acid. The load of microorganisms associated in fermentation (lactic bacteria, yeasts and mildews) and the acidity of cassava dough are more important in local products than in the imported one. Local attiéké also has higher values in proteins and minerals salt. Attiéké is essentially an energizing food with a weak value of protein, and lipids. Attiéké chemical and physical components and the species of microorganisms involved in its fermentation did not allow the development of toxigenic microorganisms which produced ochratoxin or aflatoxin.

According to the story, the daughter of a Tupi-Guarani tribal chief got pregnant and her father, this very angry chief wanted to know who the father of this child was. The young Indian said she didn’t know how it turned out, as she had never given herself to anyone before. The tribal chief absolutely did not believe his daughter at the time. ATTIE’KE’ is a side dish that is native to the Ivory Coast, West Africa. However, it is also eaten in Liberia and the western part of Ghana. American Oil Chemists Society (AOCS) (1990) Official Methods and Recommanded Pratics. 4. s.l. AOCS, Urbana, 322-340. The little girl was born, she was very beautiful, had white skin and was called Mani. It brought a lot of joy to the village because she was a very happy child.

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Ivorian Food Recipe of Attieke Poisson is one of my favorite recipes from my home country of Cote D’Ivoire made with Attieke. Attieke is a traditional Côte d’Ivoire dish made with fermented ground cassava roots that we Ivorians love to eat. The most popular recipe, Attiéké poisson (attieke with fried fish) is prepared with a tomato and onion salad, a favorite Côte d’Ivoire national dish. The minerals content of attiéké in relation with the dry matter are: phosphorus, from 150 to 524 mg/100g; potassium, from 120 to 445mg/100g; sodium from 217 to 885 mg/100g; calcium, from 42 to 116 mg/100g; magnesium, from 15 to 42 mg/100g; iron, from 7.05 to 14.29 mg/100g and zinc, from 0.18 to 0.73 mg/100g as shows in Table 2. The characteristics of the inocula used for the fermentation of the cassava dough are as showed in the following Table 1. Sahoré, D.A. and Nemlin, G.J. (2010) Effect of Technological Treatments on Cassava (Manihot esculenta Crantz). Food and Nutrition Sciences, 1, 19-23.

The analytical method used was based on liquid extraction with purification (5 g of sodium chloride + 125 ml of methanol extraction solution), followed by analysis by high-performance liquid chromatography with fluorescence detector (HPLC/FLD) and a photochemical post-column reactor according to ISO 16050 [19] . Attiéké is the result of a long process of working with cassava. It is the culinary specialty par excellence of certain lagoon peoples: Ebrié, Adjoukrou, Alladien, Avikam, Attie and Ahizi, in the south of Côte d’Ivoire and it is traditionally prepared by groups of women who meet in their village especially for the preparation.Attieke can be cooked with vegetables such as eggplant, okra or squash to create delicious side dishes. Directions: Amani, G.N. and Kamenen, A. (2003) Potentialité nutritionnelles technologie traditionnelle de transformation des denrées amylacées en Côte d’Ivoire. 123-132. Utlley, I. (2010). Ghana - Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. ISBN 978-1-85733-604-7 . Retrieved February 25, 2015. Younoussa, D., et al. (2013) Importance nutritioneelle du manioc et perspectiveves pour l’alimentation de base au Sénégal (synthèse bibliographique). Biotechnologie, Agronomie, Société et Environnement, 17, 634-643.