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Ivorian grocery online: attiéké, gnangnan and akpi
In Côte d’Ivoire, attiéké goes with fish and garba, gnangnan gives body to sauces and akpi thickens them. This shelf brings these side dishes and seasonings together, from the cassava semolina of the lagoon peoples to small dried bitter aubergines.
On this shelf
- MARGUERITE dried attiéké: fermented cassava semolina, made in Côte d’Ivoire and dehydrated so it keeps.
- Ground gnangnan or whole: the small bitter aubergine, also called niania, that gives body to sauces.
- THE LIONS whole djansang (akpi): roasted and then pounded, it thickens sauces.
- NUMBER ONE Akpi-Kablè foufou chilli: chilli, akpi and kablè leaves, to spice up the sauce served with foufou.
- CATALEYA Gbamougou okra powder: dried and ground okra that binds sauces and soups.
- Kola nuts: red and white, to chew in quarters or to offer.
Recipes and kits to go with it
Two kits bring together the grocery part of a dish: the Ivorian kedjenou kit, where you add the chicken and vegetables, and the attiéké and fish kit, ready in a few minutes. On the blog: chicken kedjenou, attiéké with fish, garba, alloco and palm nut sauce.
Frequently asked questions
How do you prepare dried attiéké?
Pour the semolina into a bowl, add lukewarm water, never boiling, and stir with a fork. Cover and leave to swell for 5 to 8 minutes. A 250 g box serves 2 to 3 people.
What is gnangnan?
A small wild African aubergine, the size of a marble, also called niania in Côte d’Ivoire. Dried, whole or ground, it gives sauces body and a clear bitterness.
Do you deliver to Belgium?
Yes. We deliver to mainland France and ten European countries, including Belgium, Germany and Switzerland. Outside France, allow 3 to 4 working days after your parcel is prepared, which takes 24 to 72 hours.
