Description Edit

Ingredients Edit

Directions Edit

  1. Pour 300 g of dry attieke ivoireinto a bowl or saucepan, Add a glass (250-ml) of warm water and gently stir. All of the water must be absorbed. Cover and let sit for 5 to 8 minutes. The attieke will regain its initial volume. Add a knob of butter or a spoon of olive oil then place on low heat for 4 to 5 minutes, stirring continuously with a fork to avoid the grains sticking, or heat over steam for 3 to 4 minutes. Attieke, which is eaten warm, is ready to be served.

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