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Description

Attiéké is made from fermented cassava, giving it a tangy, slightly sour taste, unique texture, and lighter color, while traditional couscous comes from durum wheat semolina, resulting in a milder flavor and finer texture, with Attiéké being a gluten-free, West African (Côte d'Ivoire) specialty often served with fish or stew, whereas couscous is North African, versatile across many cuisines, and made by rolling wheat flour.  

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Nayama Attieke

    Attiéké is made from fermented cassava, giving it a tangy, slightly sour taste, unique texture, and lighter color, while traditional...

    $4.99

    50 in stock

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        Description

        Attiéké is made from fermented cassava, giving it a tangy, slightly sour taste, unique texture, and lighter color, while traditional couscous comes from durum wheat semolina, resulting in a milder flavor and finer texture, with Attiéké being a gluten-free, West African (Côte d'Ivoire) specialty often served with fish or stew, whereas couscous is North African, versatile across many cuisines, and made by rolling wheat flour.  

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