What is dehydrated attiéké?

Attiéké is made from the fermentation of cassava root. The dehydrated Attiéké , flavor of the Côte d'Ivoire terroir, asserts itself as an explosive cocktail when research revisits it.

Attiéké By LADOU is a 100% natural product born from artisanal production, without any added aromas or preservatives. It also benefits from a subtle and delicate flavor which makes it the ideal complement to your dishes and salads and to your stews. He invites himself to your table with all his authenticity.

Cassava: raw material of Attiéké.

Cassava is known to people in tropical and subtropical countries, in Africa, Southeast Asia and Latin America. Cassava originates from the highlands of Guyana and bears the Latin name Esculanta Crantz or Manihot Esculenta.

Cassava also refers to the plant .

Several species of cassava tubers exist. Edibles and non-edibles. Cassava root starch is proven to be stable. This starch is therefore involved in several industrial applications, in particular in the agro-industry (baby food) , the pharmaceutical industry (basis for the preparation of certain drugs) , the glue industry for paper and more. Again.
The cassava root is therefore closer to us than the general public thinks.

Dehydrated Attieké: manufacturing process.

Attiéké comes from cassava root. Its manufacturing process uses artisanal fermentation techniques. The Attiéké is dehydrated following a meticulous transformation process to guarantee organoleptic quality.

For 2 to 3 days, the cassava tuber follows a sequence of peeling, grinding, fermentation, pressing, granulation, drying, winnowing-sieving and steaming to produce fresh Attiéké or semolina. This can then be dehydrated, then winnowed a second time, before packaging in order to preserve all its nutritional properties and the original freshness of the cassava root.