The pulp of cassava is pressed to remove starch, then manually processed, dried, and steamed before being sold in local markets, typically in plastic bags containing a single ball of attiéké.

Credit: unesco.org Attiéké (Ivory Coast) Made from steamed cassava tubers, Attiéké is a fermented cassava dish produced by the lagoon people of Côte d’Ivoir. It is an important part of the ...