Regional/Cultural Day
Atieke Gbe
Attieke, the fermented cassava couscous that appears at every Beninese meal worth remembering. Sour, light, and perfect with grilled fish or tomato sauce. Making it takes three days of grating, fermenting, and steaming, and the women in coastal villages who produce it can judge the fermentation by smell alone. Every family swears their mother's version is the best.
