Abodjama of anono

Abodjama or large-grain cassava semolina is a typical dish from the south of Ivory Coast. Its grains, unlike classic attiéké (fine cassava semolina), are much more visible and consistent. It is very often accompanied by a dish with sauce, such as the famous Ebriés clear sauce. At Tcheri’s Market, we introduce you to Abodjama d’anono and Abodjama de blockhaus, 2 Ebriés villages, with different manufacturing techniques and know-how. 

Composition: Cassava, water.

Country of origin: Côte d’Ivoire

Usage

Reheat using a couscous maker or in the microwave (spray lightly with a little water before putting it in the microwave).

Conservation

Store in the refrigerator or freezer. Opt for the freezer for better and longer storage.