Attià©kà© Steak Alloco
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Loading... - Perla Tabot
- 02 Sep 2022
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Attiéké is a cassava-based side dish popular in the African country of Côte d’Ivoire. The dish is made using cassava pulp that has been fermented and grated or granulated.
It has a texture similar to couscous, which is also compared to this dish. Ivorian fried plantains are known as alloco (Aloco or Alloko). Benin, Nigeria (Dodo), the Democratic Republic of Congo (Makemba), Togo (Amanda), and Ghana all eat alloco (Kelewele). The steak and attiéké are served with the Alloco.
What is Attiéké?
Also pronounced atchekay, this is a traditional couscous made from ground cassava roots that is eaten for breakfast, lunch, and dinner by many Ivorians of all ages. It came from the Ivory Coast’s coastal districts centuries ago.
In Ivory Coast, West Africa, attieke this a special delicacy. It’s cooked using cassava and served with fried plantains or chicken. Any beverage, including red wine, can be served alongside the dish.
This delicacy tastes and smells tropical, with nutty vanilla tones, and conjures visions of palm trees and an unyielding sun, similar to raw cassava. It is starchy, sticky, and carbohydrate-rich, similar to fresh cassava—a vegetable used to make some of the world’s gooier delicacies, such as tapioca pudding.
How Is Attiéké made?
A short fermentation period (usually a few days) imparts a slightly sour, even foul flavor to the grain. That “funk,” like most fermented items, might be disconcerting at first.
However, the fermentation process and the ensuing added layer of taste and complexity gives it a distinct flavor and appeal, similar to mild sour dough bread in terms of tartness.
It stands out among the various starches and grains known, due to its acidic flavor.
Attiéké Steak Alloco
This whole dish is a one of the plethora of options you can have using Attiéké. Check out the recipe below:
Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated.
PREP TIME
25 mins
COOK TIME
2 hrs 25 mins
TOTAL TIME
2 hrs 50 mins
COURSE
Main Course
CUISINE
Ivoirian
CALORIES
435 kcal
INGREDIENTS
For the Steak
3 kg bone-in ribeye steaks
Kosher salt
1 tbsp garlic
¼ tsp onion powder
½ tsp paprika
freshly ground black pepper
For the Attieke
1 ball of attieke
salt
½ cup water
For the Alloco
ripe plantains
salt
INSTRUCTIONS
Preparing the Steak
Preheat oven to 400° F
Season steaks with seasoning and let it rest for about 40 minute.
Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135°F, about 1 hour. Read More...
