Abodjama

Juliette Assi’s Abidjan workshop produces abodjama, the larger-grained form of attiéké described in Georges Moihet’s firsthand report. Cassava is the foundation, with fermented cassava and palm oil added during milling.

The cassava provides the starchy base, while fermentation shapes the preparation’s character. Palm oil forms part of the mixture rather than a separately invented sauce.

The finished preparation consists of distinct steamed cassava grains. Abodjama is identified by its larger grain size within the workshop’s attiéké production, with milling, pressing and granulation preceding the final steaming.