Fermented Cassava Couscous · Steamed & Granulated
Akyeke
Photo: Myraclera / Wikimedia Commons · CC BY-SA 4.0
It's closely related to Ivory Coast's national dish attiéké — the technique of fermenting, granulating, and steaming grated cassava traveled along the West African coast with trade and migration.
Grated cassava is fermented, drained, dried, and granulated into a light, fluffy, couscous-like texture, then steamed and served with fried fish, chili pepper, and onions.
Why it's made this way: Akyeke is particularly associated with the Nzema and Ahanta peoples of Ghana's Western Region, where making it well is a point of culinary pride, and it is now sold in markets across the country.
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