Abodjama of blockhaus

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

Composition: Cassava, water.

Country of origin: Côte d'Ivoire

Usage

Reheat in a couscoussier or microwave (spray lightly with water before microwaving).

Conservation

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