<p>CREDIT: USAID/ Cote d'Ivoire, Andrea Halverson
</p>
Producing a local delicacy in Cote d’Ivoire called attiéké. Similar to couscous, attiéké is a fermented Ivoiran side dish, highly sought after in the region. Through the donation of a mill and a creative cassava partnership, the women had what they needed to start their small business. They are now making and selling attiéké. With pride, women told us of their informal distribution channels that stretched all the way to Mali.
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