Acheke
Sign in to saveAlso known as atchéké, attiéké, akyeke
Acheke (), the correct spelling being attiéké (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Côte d’Ivoire. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried acheke is also prepared, which is similar in texture to couscous.
In the Vinony graph
Within Vinony's link graph, Acheke is referenced by 14 other articles, and connects out to Ivory Coast, fermented food and Ghana.
Vinony files it under Cassava dishes and Ivorian cuisine.
Its subject is documented across 21 Wikipedia language editions.
Key facts
- Food.name
- Attieke
- Food.image
- File:Attieke.JPG
- Food.alternate_name
- Attieké
- Food.country
- Southern Côte d'Ivoire
- Food.region
- West Africa
- Food.course
- Side dish
- Food.main_ingredient
- Fermented and grated cassava
- Food.variations
- 2
- Food.fat
- 0.1
- Food.carbohydrate
- 84
via Wikipedia infobox
Wikidata facts
- Subclass of
- food
- Country
- Ivory Coast
- Country of origin
- Ivory Coast
- Image
- Cooking Attiéké 2.jpg
Show 2 more facts
- Commons category
- Acheke
- intangible cultural heritage status
- Representative List of the Intangible Cultural Heritage of Humanity
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- Preparation method
- Heritage
- See also
- References
- Further reading
- External links
Acheke (), the correct spelling being attiéké (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Côte d’Ivoire. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried acheke is also prepared, which is similar in texture to couscous.
Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladjan, Abidji, Avikam, Ahizi, Attie) of southern Côte d’Ivoire.
Excerpted from Wikipedia’s “Acheke” article, available under the CC BY-SA 4.0 licence.