Sweet is a pro and deserves an award for bringing these unique recipes forth. They require lots of patience and she does it with so much GRACE. Thank you for sharing sweet and I love those beautiful colors you paired up the meal with at the end😊. Much love Sweet ❤❤
I love attieke and fish. Thank you for this Ivorians in the house let's gather here We actually eat the sticky one like that(the last one you made) but we eat it with tuna, it's called garba No more buying attieke at the African store, I will be making mine💃💃💃
Just 3 days ago, my Nzema friend was trying to explain the process. Wow!! I love akyeke v much, with some meaty fish & chopped sautee onions, tomatoes & bell peppers, I'm in heaven ooo🤣🤣. As usual, you bring all the forgotten recipes alive!! Many thanks!!!👌🏾😘
You have another Ivorian sister who is a big fan of your channel!!! You made us so proud! You made our national attiéké so well!!! We love you so much, Sister❤️❤️❤️❤️❤️
The Ewes of Ghana 🇬🇭 have the same process ,but they call it Yakayaka, they eat it hot 🔥 also instead of loose grains they compress it into small shapes .Thanks sis . I will try both.
Sweet Adjeley I am half Ga and half Nzima. So happy to see you make this. A delicacy indeed in the Western region of Ghana too. A big thumbs up too👍🏽👍🏽👍🏽
This is purely Nzema food but because Nzema’s and Ivorian have somethings in common they also have it. Nzema ‘s will say “ aky3k3 nee ‘paya’ “ pear” . Sweet Adjeley you are superb. I’m an Nzema but I don’t even know how to cook it but now you’ve showed me everything. God bless you
I really love and appreciate you very much. Please I would like you to learn more Nzema food so as to teach us.😄😄😄😄😄. Atuku/ mgbokpol3 is almost like yakeyake, tookuma, mgboteleba and so on. Thanks
She is here!! Talent from Heaven!! Another superb dish from the motherland. Only you Sweetie can pull this off at first try. The Nsimaas in Ghana also love this dish. I'm going to try and make it this weekend. Love you sweet sister
The atteike looks nice and DECENT! I love any thing made with CASSAVA becoz of it low GLYCEMIC index that will not Spike your BLOOD pressure! Thanks for sharing ❤👍
Each time I see someone coming to Nigeria from Abidjan ahhhh u must bring Attieke ooo, I love this like crazy Tnks so much Sweet I can finally make this on my own
@@matildakwofie3538 It's an Ivorian national food. Nzema tribe are also in Ivory Coast but attieke is from the 3A ( Adjoukrou, Alladjan, Avikam) and the Ebrié tribes. We have attoukou from the Nzema.
@@matildakwofie3538 It is not Nzema food . it is ivorian national dish from ebrie or adjoukrou tribe. Nzema use attieke to make attoupou which looks more like a steamed pancake.
I love the fermentation process.😊 Your juice hand machine did a perfect job. Wow those balls are beautiful in appearance. NEATLY STEAMED... wow sis this is fantastic. Step by step STEAMED! Awesome presentation Welldone sis absolutely beautiful. I love the couscous texture😃❤️❤️🙌
Sweet Naa I'm a caterer , I really love this food but don't know how to do it 😢 to eat, my kids just said mum can you please order attieke and tilapia? And I said I have tilapia in the fridge, green sauce and stuffs so lemme check how to prepare from maybe RU-vid and I came across this delicacy in fact you've really save my money, God bless you so much,I really appreciate you're love 😘
You can also cook some little palm oil on stove until it change color. It become can clear and put it in the cassava blended. It will take your attieke to another level and the grains of your attieke at the end will not stick together. This is the trick that the ladys who make attieke in Ivory coast used. I love watching your videos. Keep up the good work!
You are such a Wonder Woman with perfection as your watch word. Am always looking forward to your videos. What a well explained and detailed video. Thank you for sharing 👍
Video after video, you never cease to amaze. I always get this at the Senegalese restaurant with their onion sauce 🤤🤤🤤 Thanks for sharing your failure too. You are the best!!! ❤🥰😍😘✌🏾
it is not actually! it is not the original recipe, and believe me, the true recipe is really really longer and more difficult to make! It can take up to one week... and is very tiring...What she did rather ressemble your gari. Attièkè is pretty different 'cse it is not the same fermentation at all! But of course, it is great that she tried the recipe and a lot of foreign recipes. it is really interesting for all of us to discover other countries by their cuisine. so good channel and good content of course.
This food is very delicious but i don't even know how to make it but with the help of my Sweetie i can start making mine....I love this woman a lot.😚😚😚.. My Sweetie ob) mm)den waa ....heem) ✌✌
To have the flavour, you just let a piece of casava fermented maybe 3 four days before the day you want to make ur attieke! When you are ready to do you blend the fermented and normal cassava
I think this recipe is native to Brazil I believe it’s called cassava Farine. I just googled it and I also learnt cassava is native to South America and it was introduced to Africa by Portuguese traders in the 16th century. It’s amazing all the things we can make with cassava. I love your channel so much ❤️
Hello Sweet. I have not eaten this food before . But t will try to make it and see how it taste like. Well done. Forward ever backward never. Love you always.