A Attiéké Be Sougou La is a balafon piece that was composed during the time that Youssouf Keïta’s father lived alone in Abidjan in Ivory Coast, he made this balafon piece with a Djoula song. The song mentions that a bachelor (male or female) should never have problems; after all, there is always “Attiéké” on the market for a few cents. It is a meal of fermented cassava, sometimes with a sauce and fish and sometimes with milk or “Djapalo” / “Dolo” (locally brewed beer). Ultimately, anyone can be entered by name in the chorus. It also seems to be a nice song to dance to. Sougou (in Dioula) of lôgô (in Bambara) = market, tjé gwana = de bachelor, demisen = children.
Djama wo, how maye wa, tjé gwana ta ma gwèlè, (At)tiéké be lôgô la
Djama wo, how maye wa, tjé gwana ta ma gwèlè, (At)tiéké be lôgô la
Tjé gwana ta ma gwèlè, Attiéké be sougou la
Mousso gwana ta ma gwèlè, (At)tiéké be lôgô la
[NAAM] gwana ta ma gwèlè, (At)tiéké be lôgô la
Demisin ni ta ma gwèlè, (At)tiéké be lôgô la
Djaka lou, alou mayé. tjé gwana ta ma gwèlè, (At)tiéké be lôgô la
Djaka lou, alou mayé. tjé gwana ta ma gwèlè, (At)tiéké be lôgô la
Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It is a common and traditional dish in Côte d’Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d’Ivoire and also in Benin and Burkina Faso. In Côte d’Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.. You can find a recipe
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