Attiéké is a traditional African dish made from fresh cassava roots, serving as a staple food in many African countries, including Ivory Coast. Producing high-quality attiéké involves several meticulous steps, such as cleaning and peeling, crushing and fermenting, granulating and cooking, drying, and sieving. In this article, Henan Jinrui, a leading cassava processing equipment manufacturer with 14 years of experience, provides a detailed guide on the step-by-step process of preparing attiéké in Ivory Coast.
Step 1: Cleaning and Peeling
Freshly harvested cassava tubers often contain impurities such as soil and debris. The first step in producing high-quality attiéké is thorough cleaning and peeling to ensure the final product has a pleasant taste and texture.
The equipment used in this stage includes a dry sieve, paddle washing machine, and a cassava peeling machine. Henan Jinrui’s advanced peeling machine boasts a peeling efficiency of up to 96%, ensuring the cassava tubers are thoroughly cleaned and ready for the next stage.
Step 2: Crushing and Fermentation
After cleaning and peeling, the next step is crushing and fermenting the cassava. The peeled cassava is grated into a fine mash using a grating machine. The mash is then placed in bags and left to ferment for two to three days in a warm, dark environment. This fermentation process is crucial as it breaks down the starches in the cassava, enhancing its flavor and texture.
Step 3: Granulating and Cooking
Once fermentation is complete, the cassava mash moves to the granulating and cooking stage. The fermented mash is passed through a sieve to create granules of a specific size. These granules are then cooked using steam heat in a pot or specialized cooking equipment. This step ensures the cassava is fully cooked and ready for drying.
Step 4: Drying
Drying is a critical step in attiéké production, as it determines the final quality of the product. The cooked cassava granules are spread evenly on clean, flat surfaces such as trays or cloths. They are then dried under the sun or using a food dryer until they reach the desired moisture content. The drying process may take several days, depending on the weather conditions or the drying method used.
Step 5: Sieving and Storage
After drying, the attiéké is nearly complete. To ensure uniform granule size, the dried product is passed through a sieving machine. This step removes any oversized or undersized particles, resulting in a consistent and high-quality product. Finally, the attiéké is packaged using a packaging machine for easy storage and distribution.
Conclusion
The above steps outline the traditional process of preparing attiéké from cassava roots. Henan Jinrui, a trusted name in cassava processing equipment, offers a wide range of machinery to streamline attiéké production, including cassava cleaning machines, peeling machines, grating machines, and hydraulic pressers. If you are interested in learning more about attiéké production or sourcing high-quality cassava processing equipment, feel free to contact us for expert advice and solutions!
If you need cassava processing machines, welcome to consult us:
http://www.cassavaprocessing.com
WhatsApp/Phone: +8613526615783
Email:market@doinggroup.com
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