About Us
Our history
In 2009, Lucie Adou, an avid foodie, could not find high-quality Attieké to her liking in Belgium.
As a result, she became interested in producing Attiéké and the ideal way to obtain the desired quality in Belgium.
She met a researcher, lecturer and collector of cassava species from all over the world,
she met a researcher, lecturer and collector of cassava species from all over the world, and then an engineer who specialized in processing cassava root ?
Who founded a production unit for dehydrated Attiéké with the help of his wife. She then founded LADOU.
Meeting by meeting, in both Ivory Coast and Belgium, the human adventure took shape. In 2019, while participating in an economic mission as a member of the Belgian delegation led by the BECI (Chamber of Commerce and Industry) from the Brussels Capital Region to the United Arab Emirates, the brand became LADOU, une Odyssée Gourmande.
Why name it after a gourmet odyssey?
Find out by visiting our website.
What is the link between attiéké and LADOU, une Odyssée Gourmande? Attiéké, a semolina made from cassava root, is a dish that originates in the Lagunes Region of Ivory Coast. Cassava root is processed using an ancestral artisanal method. Production is mainly handled by women. Attiéké is a native specialty of Ivory Coast and is very popular within families of all budgets.
This authentic dish has become increasingly popular throughout West Africa,
but also in certain countries in Central Africa and among African worldwide Diaspra. Thanks to the input of engineers in this artisanal food-production system, Attiéké can be dehydrated.
The result brings out a subtle, authentic, and delicate aroma. In this Attiéké, the nutritional values of the cassava root come to the forefront and nourish the body for greater well-being.
Research allows this Attieké to satisfy local and international quality standards.
In addition to Lucie Adou, there is now a dedicated team, including:
⦁ Clarisse AKA, a long-time partner in Ivory Coast.
⦁ Noël MIDA, a long-time partner in Ivory Coast.
⦁ Avdesh Kumar, partner in the United Arabic Emirates.
LADOU, une Odyssée Gourmande distributes Attiéké by LADOU and
is founded on artisanal and natural flavours with added value for the customer.
Attiéké byLADOU, your benefits
100% natural and gluten free
Low in cholesterol
No saturated fatty acids
Superfood
(85–91 % carbohydrates/100 g dry weight)
Rich in fibre
(7 g/100 g of dry weight)
Quick and easy to prepare
Healthy and functional diet
Food for vegetarians, vegans, and athletes
For example, a SuperNovae salad in the morning if will give you energy for the whole day.
What is dehydrated Attiéké by LADOU?
Attiéké is made by fermenting cassava root. Dehydrated Attiéké, a local specialty of the Ivory Coast, proves to be a potent cocktail when studied by researchers.
Attiéké by LADOU, is a 100% natural product made using artisanal production techniques, which has no added flavorings or preservatives. It also boasts a subtle, delicate flavour that makes it an ideal addition to your salads and stews. It brings all its authenticity to your table.
Cassava: the basic ingredient for Attiéké
Cassava is popular among the populations of tropical and sub-tropical countries, as well as nations in Africa, Southeast Asia and Latin America. Cassava originates in the highlands of Guyana and its Latin name is Esculanta Crantz or Manihot Esculenta.
The name cassava is also used to refer to the plant.
Several varieties of cassava tubers exist, which can be both edible and inedible. The starch found in cassava root has been proven to be stable. As a result, this starch is used for several industrial applications, in the food industry (baby food), the pharmaceutical industry (a base ingredient for the preparation of certain medications), the glue industry (for paper) and more.
Therefore, cassava root plays a greater role in our lives than most people think
Dehydrated Attiéké: the production process
Attiéké comes from cassava root. Its production process involves traditional fermentation techniques. The Attiéké is dehydrated following a meticulous transformation process to guarantee organoleptic quality.
For two or three days, the cassava tuber goes through a process involving peeling, crushing, fermentation, pressing, granulation, drying, winnowing, sieving, and steaming to produce fresh Attiéké or semolina. It can then be dehydrated and winnowed for a second time before it is packaged, to preserve all of its nutritional properties and the original freshness of the cassava root.
