Cassava in Ivory Coast kitchens

 

Cassava roots 

Cassava, also known as yucca or manioc, is a staple food in Ivory Coast. It is a root vegetable that is high in carbohydrates and is a significant source of nutrition for millions of people in the country.

Cassava has a long history in Ivory Coast, with evidence suggesting that it was first cultivated by indigenous people in the country centuries ago. It is widely grown in the country, particularly in rural areas. The most famous city for cassava in Ivory Coast is probably Bouaké, where it is a traditional staple food and is used to make a variety of dishes.

Cassava Flour 

Two of the most popular dishes made from cassava in Ivory Coast are "attieke" and "fufu". Attieke is a dish made from grated cassava that is fermented and then steamed. It is often served with fish, grilled chicken, or sauce made from tomatoes, onions, and peppers. Fufu, on the other hand, is a starchy paste made from cassava, yam, or plantains, and is often served with a spicy stew made from meat or fish.

Attieke

Cooking cassava dishes in Ivory Coast is relatively simple. Cassava is peeled, grated and then mixed with water to make a paste. This paste is then steamed or boiled to make dishes like attieke or fufu.

Fufu

In addition to being a staple food, cassava is also used in the country for other purposes such as for making beer, alcohol and animal feed. Cassava root is also a good source of carbohydrates, vitamin C, and potassium.