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'''Acheke''' ({{langx|bm|cɛkɛ}}) ([[Nzema language|Nzema]]; Akyɛkɛ) ,[[http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ Kewellen Dolley, "Attieké, A Tasty West African Dish"] {{webarchive |url=https://web.archive.org/web/20140512221001/http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ |date=May 12, 2014 }}, SekouKamara.com, October 1, 2013.]correct spelling being '''attiéké''' ([[Ivory Coast]]), is a or '''akyeke''' ([[Ghana]])[[side dish]] made from [[cassava]] that is popular and traditional in the Côte d’Ivoire and Ghana.[{{cite web|title=Ivory Coast seeks protected status for staple cassava dish|url=https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|website=Yahoo! News|agency=AFP|access-date=7 August 2016|date=3 August 2016|archive-date=5 August 2016|archive-url=https://web.archive.org/web/20160805005446/https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|url-status=dead}}] The dish is prepared from [[Fermentation (food)|fermented]] cassava pulp that has been grated or granulated.[{{Cite web|date=2016-08-26|title=Attieke from the Western Region|url=https://www.pulse.com.gh/lifestyle/food-travel/efie-aduane-series-attieke-from-the-western-region/r7dlr0y|access-date=2020-06-05|website=Pulse Gh|language=en-US}}][{{cite book |title=Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone |last=Sanni |first=L.O. |display-authors=etal |date=June 2009 |publisher=IITA |isbn=978-9781313400 |page=6 |url=https://books.google.com/books?id=3DyJIhE3y54C&q=Atti%C3%A9k%C3%A9&pg=PA6 |access-date=15 October 2012}}] [[Drying (food)|Dried]] acheke is also prepared, which is similar in texture to [[couscous]]. |
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'''Acheke''' ({{langx|bm|cɛkɛ}}) ([[Nzema language|Nzema]]; Akyɛkɛ) ,[[http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ Kewellen Dolley, "Attieké, A Tasty West African Dish"] {{webarchive |url=https://web.archive.org/web/20140512221001/http://sekoukamara.com/2013/10/01/acheke-a-spicious-west-african-dish/ |date=May 12, 2014 }}, SekouKamara.com, October 1, 2013.]correct spelling being '''attiéké''' ([[Ivory Coast]]) or '''akyeke''' ([[Ghana]]), is a [[side dish]] made from [[cassava]] that is popular and traditional in the Côte d’Ivoire and Ghana.[{{cite web|title=Ivory Coast seeks protected status for staple cassava dish|url=https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|website=Yahoo! News|agency=AFP|access-date=7 August 2016|date=3 August 2016|archive-date=5 August 2016|archive-url=https://web.archive.org/web/20160805005446/https://www.yahoo.com/news/ivory-coast-seeks-protected-status-staple-cassava-dish-201430644.html|url-status=dead}}] The dish is prepared from [[Fermentation (food)|fermented]] cassava pulp that has been grated or granulated.[{{Cite web|date=2016-08-26|title=Attieke from the Western Region|url=https://www.pulse.com.gh/lifestyle/food-travel/efie-aduane-series-attieke-from-the-western-region/r7dlr0y|access-date=2020-06-05|website=Pulse Gh|language=en-US}}][{{cite book |title=Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone |last=Sanni |first=L.O. |display-authors=etal |date=June 2009 |publisher=IITA |isbn=978-9781313400 |page=6 |url=https://books.google.com/books?id=3DyJIhE3y54C&q=Atti%C3%A9k%C3%A9&pg=PA6 |access-date=15 October 2012}}] [[Drying (food)|Dried]] acheke is also prepared, which is similar in texture to [[couscous]]. |
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Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladjan, Abidji, Avikam, Ahizi, Attie) of southern Côte d’Ivoire and the [[Nzima|Nzema]] people of Ghana's [[Western Region (Ghana)|Western Region]]. |
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Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladjan, Abidji, Avikam, Ahizi, Attie) of southern Côte d’Ivoire and the [[Nzima|Nzema]] people of Ghana's [[Western Region (Ghana)|Western Region]]. |
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