Cassava (a root vegetable commonly consumed in tropical regions) and plantain (fruit, similar in appearance to a banana, often cooked before consumption) are significant ingredients in Ivorian cuisine.
Attiéké is a popular dish made with grated cassava, very similar in taste and consistency to couscous. It is one of the most popular recipes in Côte d’Ivoire, especially in Abidjan. It is served with braised fish or meat, plantain, couscous, and cassava. Several variants have appeared over the years, among the best-known are:
Abgodjama: more expensive than the traditional attiéké as it is made from a high-quality variety of cassava.
Attiéké petit grain: inexpensive and intended for trade, it is mainly found in markets
