Attiéké is a specialty from the Ivory Coast and is made from fermented cassava roots. In Cameroon, there's a similar food in dry form called gari, which can be prepared in a similar way to attiéké. At first glance, attiéké looks like oriental couscous and is prepared similarly. It's also known as Ivory Coast couscous, which translates to "Ivory Coast couscous." Unlike oriental couscous, however, attiéké has a slightly sour taste that gives the dish a distinctive flavor. Because attiéké is made from cassava, it's naturally gluten-free and therefore very well tolerated by many, especially those with allergies. It's thus an ideal alternative to oriental couscous, which is made from wheat. I've already published several attiéké recipes. I still remember the first one – a vegetable stir-fry with attiéké – very well. A few months later, I tried another recipe, which I…