Is Attieke Healthy?

Is Attieke Healthy?

The renowned cassava semolina known as “couscous of Ivory Coast” is called attiéké. It is a meal made of cassava that is a staple of Ivorian cooking in Africa. Grated or granulated fermented cassava is used to make attiéké.

It is a common and traditional cuisine in Côte d’Ivoire, which originated in the country’s south, and the preparation techniques are well known both there and in Benin. Its texture is essentially similar to couscous.

A spicy, long-cooking stew traditionally made with chicken or guinea fowl and vegetables is frequently served with attiéké on Ivorian tables. One of the most well-liked dishes in the Ivory Coast is this one.  In this article, you may learn about is attieke healthy?

How Are Attiéké Made?

Attiéké is the end result of a protracted cassava processing procedure. It is customarily produced by groups of women who gather in their villages just for the preparation, and it is the culinary specialty par excellence of various lagoon peoples in the south of Côte d’Ivoire, such as the Ebrié, Adjoukrou, Alladien, Avikam, Attie, and Ahizi.

In addition to being fermented in water for a number of days, cassava is also crushed, wrung out, dried, and winnowed before being steamed. All of these procedures get rid of the hydrocyanic acid that’s present in cassava naturally. Because of the increasing demand, factories have been constructed to produce it.

In fact, the production of attiéké was significantly aided by the creation of the Société Ivoirienne de Technologie Tropicale (I2T) in 1979, in part by modernizing the production to produce better-quality attiéké and maximizing profits. This was made possible by the research of Mr. Diarra Oumar, the general manager.

Since then, the attiéké has been popular in Côte d’Ivoire and is additionally exported to Europe after being dried, with the finished ball-shaped product also being sold in other African nations. Attiéké is marketed dehydrated, fresh, or frozen when it is exported to Europe, particularly to France and Belgium.

Attieke Types

Thin Grain

Thin Grain
Scource of image: shutterstock

It features smaller grains and is designed for trading. The most typical attieké is this one. This type is widely accessible, inexpensive, and readily available in marketplaces.

Abgodjama

Abgodjama
Scource of image: shutterstock

It is a type of attiéké whose huge grains set it apart from varieties with smaller grains. It costs more than other versions since it is made from a premium variety of cassava.

Attiéke Garba

Attiéke Garba
Scource of image: istockphoto

It is designed to be consumed with Garba, a well-known Ivorian meal prepared with attiéké, along with fried tuna and whole peppers. Fermented cassava dough with an extremely potent and bitter taste is created from very small, interlaced grains of ground cassava. Additionally, the sieving process takes the place of the fermentation phase, giving the dish a very regular texture and more aggregated grains with a very sour flavor. Because cassava fibers are still present in this variation, the cassava that is used is frequently of lower quality.

Read for more amazing persion food content: is persian food healthy

Is Attieke Healthy?

Is Attieke food Healthy?
Scource of image: shutterstock

Attiéké has vitamins and minerals and is extremely digestible, nutritious, and energizing. Due to its high starch content, it is typically regarded in Côte d’Ivoire as a soporific and satiating product. It has a high carbohydrate content of over 95% and a low fat and protein content of less than 2%.

Additionally, it contains crucial amino acids like tryptophan, methionine, and phenylalanine. In addition to being a significant source of carbohydrates for people in tropical nations, cassava is also a good source of calcium, iron, and niacin (vitamin B3).

In terms of medicine, bitter cassava roots have long been used to treat diarrhea, while the leaves are a superb source of natural analgesia. The freshly sliced root is thought to have diuretic, antibacterial, and anti-inflammatory qualities. Its caloric value is rather low, at about 350 kCal per 100 g, in terms of nutrition.

Conclusion

When eaten in moderation and alongside a variety of other foods, attieke can be a nutritious addition to a balanced diet.

Attieke contains a healthy quantity of fiber and carbs. When visiting Liberia, plant-based and vegetarian individuals must try Attieke!

FAQS

Are Potatoes Healthier Than Cassava?

Both cassava and potatoes have a healthy amount of vitamin C, however, cassava has a little higher level than potatoes. This water-soluble vitamin strengthens the immune system and aids in tissue healing in the body.

Are Diabetics Able To Take Attieke?

Despite having a high GL, attieke consumption may help to reduce postprandial blood glucose spikes and may even help to manage and prevent some chronic diseases.

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