Atiké, also called cassava couscous, is a staple in Côte d'Ivoire and many West African countries. Made from fermented cassava, it provides a light, fluffy base for stews, grilled meats, and salads, reflecting the region’s reliance on cassava as a key carbohydrate.

In the south of Ivory Coast, Atiké is often served with grilled fish or chicken and a spicy tomato sauce, while in the north it may be paired with groundnut soup. Some cooks add coconut milk for extra richness, but the basic preparation remains the same.

Street vendors typically fry the wings, then toss them in melted butter and garlic, sprinkling a simple spice blend. They are served hot, often with a side of fresh salad or sliced onions and a spicy pepper garnish, just like in this recipe.

Atiké appears at family gatherings, weddings, and festive celebrations such as the Fête du Masque. It is valued for its quick preparation and ability to complement richly flavored meats and sauces during communal meals.

The dish combines the crisp, buttery flavor of fried chicken wings with the light, fluffy texture of Atiké, creating a balance of protein, carbs, and spice that mirrors traditional Ivorian street meals while being easy for home cooks.

Common errors include overcrowding the pan, which steams rather than fries the wings, and adding butter too early, which can burn. Keep the heat medium‑low and add butter gradually after the first side has browned.

A brief 10‑minute marination allows the spice blend and oil to coat the wings evenly without requiring long planning, while still delivering flavor. An overnight soak would intensify the taste but is not necessary for a quick weeknight meal.

Yes, you can steam the Atiké a few hours ahead. Store it in an airtight container in the refrigerator and re‑heat gently on the stovetop with a splash of water, fluffing with a fork before serving.

Properly cooked Atiké should be light, fluffy, and each grain separate, resembling couscous. It should not be wet or clumped together; a slight steam‑filled aroma indicates it is perfectly steamed.

The wings are done when the internal temperature reaches 75 °C (165 °F) and the juices run clear. The skin should be golden‑brown and slightly crisp.

The YouTube channel LA CUISINE D’AMA focuses on easy, home‑cooked West African and French‑inspired dishes, offering step‑by‑step tutorials that blend traditional flavors with modern kitchen techniques.

LA CUISINE D’AMA emphasizes quick, accessible recipes using ingredients found in typical supermarkets, while still preserving authentic flavors. The host often adds personal twists, like the butter‑basted wings, making the dishes approachable for beginners.