Cassava couscous preparation in Ivory Coast

Cassava couscous, known locally as attieke, is a staple food in Ivory Coast. The industrial method for preparing attieke involves several steps:

First, fresh cassava roots are peeled and washed. They are then grated into a fine paste using a traditional grater or a mechanical grating machine. The grated cassava is then placed in a large container where it is mixed with water to form a mash.

Next, the mash is wrapped in a cloth and placed in a press to squeeze out the liquid, which is a process known as fermentation. This step is crucial as it removes the toxic cyanogenic glucosides present in cassava, making it safe to eat. The fermentation process typically lasts for two to three days, during which the mash is regularly turned to ensure even fermentation.

Couscous(attieke) machine

After fermentation, the cassava is spread out on a mat or tray to dry in the sun. This drying process can take several hours, depending on the weather conditions. Once sufficiently dried, the cassava is ground into a fine powder using a mill.

Finally, the powder is steamed in a special couscous(attieke) steamer, which is a large cylindrical container with a conical bottom. The steaming process is essential to give the couscous(attieke) its unique texture and flavor. After steaming, the couscous(attieke) is ready to be consumed or packaged for sale.

Jinrui Company has many kinds of cassava processing machines, which can be used to make couscous(attieke) in Cote d’Ivoire. If you need it, welcome to contact us.