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Acheke is primarily characterized as a dessert originating from the northern region of Côte d'Ivoire.
Answer: False
Explanation: The provided source material indicates that Acheke is a staple dish, not primarily a dessert, and its origin is associated with the southern regions of Côte d'Ivoire, not the north.
Acheke is considered a culinary specialty exclusively of the Ebrié ethnic group.
Answer: False
Explanation: The source material clarifies that Acheke is a specialty of multiple ethnic groups within the lagoon region of Côte d'Ivoire, not exclusively the Ebrié.
The name 'Attieké' is stated to originate directly from a French colonial term for the dish.
Answer: False
Explanation: The source material refutes the notion that 'Attieké' originates from a French colonial term, instead tracing its etymology through Ebrié, Bambara, and French influences.
Acheke is exclusively consumed within Côte d'Ivoire and is not recognized in other West African countries.
Answer: False
Explanation: The source material indicates that Acheke, while originating in Côte d'Ivoire, is broadly associated with West Africa, implying recognition beyond its country of origin.
Attieké and Acheke are presented as two distinct dishes prepared from different primary ingredients.
Answer: False
Explanation: The source material clarifies that Attieké and Acheke are essentially the same dish, with Attieké being an alternative spelling or pronunciation.
What is Acheke, and from which region does it originate?
Answer: A traditional side dish originating from the southern region of Côte d'Ivoire.
Explanation: Acheke is identified as a traditional side dish originating from the southern region of Côte d'Ivoire, often known by the alternative name Attieké.
Which specific ethnic groups are identified as considering Acheke a culinary specialty?
Answer: Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, and Attie
Explanation: The source material lists the Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, and Attie ethnic groups as considering Acheke a culinary specialty.
From which original language group's word is the name 'Attieké' believed to have evolved?
Answer: Ebrié
Explanation: The name 'Attieké' is believed to have evolved from a word in the Ebrié language, according to the source material.
Which of the following is an alternative name for Acheke, as mentioned in the text?
Answer: Attieké
Explanation: The text explicitly mentions 'Attieké' as an alternative name for Acheke.
The reference to 'lagoon people' in connection with Acheke's origin suggests:
Answer: The dish is associated with coastal or estuarine areas.
Explanation: The mention of 'lagoon people' implies that Acheke originated in regions characterized by lagoons, typically coastal or estuarine environments.
The etymological progression of 'Attieké' involves modifications by which groups subsequent to the original Ebrié term?
Answer: Bambara transporters and then French colonists.
Explanation: The etymological path of 'Attieké' indicates modifications by Bambara transporters and subsequently by French colonists, following its origin in the Ebrié term.
The principal ingredient utilized in the preparation of Acheke is fermented and meticulously grated cassava pulp.
Answer: True
Explanation: The source material explicitly identifies fermented and grated cassava pulp as the fundamental component of Acheke.
The preparation process for Acheke commences with the peeling and subsequent grating of the cassava root.
Answer: True
Explanation: The initial stage in the preparation of Acheke involves the peeling and grating of the cassava, as indicated by the source material.
A small quantity of previously fermented cassava is incorporated into fresh cassava pulp to facilitate the initiation and progression of the fermentation process.
Answer: True
Explanation: The source material confirms that a starter culture, consisting of previously fermented cassava, is added to fresh cassava pulp to promote fermentation.
The fermentation period for the cassava paste utilized in Acheke preparation typically extends over several weeks.
Answer: False
Explanation: The source material indicates that the fermentation period for Acheke is relatively short, lasting only one to two days, not several weeks.
The primary objective of the fermentation stage in Acheke preparation is to augment the carbohydrate content.
Answer: False
Explanation: The principal purpose of fermentation in Acheke preparation is not to increase carbohydrate content, but rather to neutralize toxic compounds and develop flavor, as stated in the source.
Following the fermentation process, the cassava pulp undergoes dewatering, screening, and subsequent drying prior to cooking.
Answer: True
Explanation: The source material confirms that after fermentation, the cassava pulp is dewatered, screened, and dried before the final cooking stage.
Acheke is cooked through the process of deep-frying the fermented and dried cassava pulp.
Answer: False
Explanation: The source material indicates that Acheke is cooked by steaming, not by deep-frying the fermented and dried cassava pulp.
Fermentation is presented as an optional step in Acheke preparation, based on the premise that cassava is not inherently toxic.
Answer: False
Explanation: The source material emphasizes that fermentation is a critical step in Acheke preparation, essential for neutralizing naturally occurring toxic compounds in cassava, rather than being optional.
In the context of Acheke preparation, the term 'dewatered' signifies the addition of water to the pulp to achieve a soup-like consistency.
Answer: False
Explanation: The term 'dewatered' in Acheke preparation refers to the removal of excess moisture, not the addition of water, as indicated by the source.
Screening the cassava pulp subsequent to dewatering is performed to introduce flavor enhancers.
Answer: False
Explanation: The source material states that screening the cassava pulp is done to ensure a uniform texture and remove impurities, not to add flavor enhancers.
What is the principal ingredient utilized in the production of Acheke?
Answer: Fermented and grated cassava pulp
Explanation: The primary ingredient for Acheke is fermented and grated cassava pulp, a starchy root vegetable.
What constitutes the initial step in the preparation methodology for Acheke?
Answer: Peeling and grating the cassava.
Explanation: The preparation of Acheke begins with the fundamental steps of peeling and grating the cassava root.
What substance is added to the grated cassava to initiate the fermentation process?
Answer: A small amount of previously fermented cassava (starter culture).
Explanation: To initiate fermentation, a small quantity of previously fermented cassava, acting as a starter culture, is added to the grated cassava.
What is a principal function of the fermentation stage in the preparation of Acheke?
Answer: To remove the majority of hydrocyanic acid.
Explanation: A key function of the fermentation stage is the removal of the majority of hydrocyanic acid, a toxic compound present in cassava.
Which processes are undertaken after fermentation and prior to drying in the preparation of Acheke?
Answer: Dewatering and screening
Explanation: Following fermentation and preceding drying, Acheke preparation involves dewatering and screening the cassava pulp.
By what method is Acheke ultimately cooked?
Answer: Steaming
Explanation: The ultimate cooking method for Acheke, as described in the source, is steaming.
In the context of Acheke preparation, what is the meaning of the term 'dewatered'?
Answer: Removing excess moisture or liquid from the pulp.
Explanation: The term 'dewatered' in Acheke preparation refers to the process of extracting excess liquid from the cassava pulp.
What is the principal reason cassava necessitates processing, such as fermentation or cooking, prior to consumption in dishes like Acheke?
Answer: To remove or neutralize naturally present toxic compounds.
Explanation: Cassava requires processing to remove or neutralize naturally occurring toxic compounds, such as hydrocyanic acid, which are present in the raw root.
Within the context of Acheke, what is cassava, as described?
Answer: A starchy root vegetable widely grown in tropical regions.
Explanation: Cassava, in the context of Acheke, is described as a starchy root vegetable extensively cultivated in tropical regions.
When prepared, dried Acheke exhibits a texture comparable to that of couscous.
Answer: True
Explanation: The source material describes the texture of prepared dried Acheke as being similar to couscous, a North African dish.
Acheke is typically served plain, devoid of any accompanying ingredients or sauces.
Answer: False
Explanation: Contrary to the assertion, Acheke is generally served with various accompaniments, such as fried fish, spicy pepper, and onions, rather than being served plain.
The steaming process for Acheke is described as lengthy, frequently requiring over an hour for completion.
Answer: False
Explanation: The source material specifies that the steaming process for Acheke is brief, typically taking only a few minutes, rather than over an hour.
Acheke is traditionally served with beef stew and rice as its primary accompaniments.
Answer: False
Explanation: The source material indicates that Acheke is typically served with accompaniments such as fried fish and spicy pepper, not traditionally with beef stew and rice.
Acheke available in markets is typically raw and necessitates complete cooking preparation at home.
Answer: False
Explanation: The source material states that Acheke sold in markets is usually precooked, rather than raw, for consumer convenience.
Acheke is described as a main course, typically served as the centerpiece of a meal.
Answer: False
Explanation: The source material describes Acheke as a side dish, intended to accompany a main course, rather than being the centerpiece of a meal.
Which of the following best characterizes the texture of dried Acheke?
Answer: Granular and fluffy, akin to couscous
Explanation: The source material describes the texture of dried Acheke as granular and fluffy, comparable to couscous.
According to the text, how is Acheke typically flavored or served?
Answer: With fried fish, spicy pepper, onions, and oil.
Explanation: The text indicates that Acheke is typically served with fried fish, spicy pepper, onions, and oil, suggesting it is a savory dish.
Recognition as 'Intangible Cultural Heritage' by UNESCO implies that Acheke represents a significant scientific discovery.
Answer: False
Explanation: Recognition as 'Intangible Cultural Heritage' by UNESCO signifies its cultural importance and transmission through generations, not its status as a scientific discovery.
What significant recognition did Acheke receive in December 2024?
Answer: Recognition by UNESCO as Intangible Cultural Heritage.
Explanation: In December 2024, Acheke received significant recognition as Intangible Cultural Heritage from UNESCO.
Regarding Acheke's UNESCO recognition, what does the term 'Intangible Cultural Heritage' signify?
Answer: It is acknowledged as a cultural practice passed down through generations, contributing to identity.
Explanation: The designation 'Intangible Cultural Heritage' signifies that Acheke is recognized as a cultural practice transmitted across generations, integral to a community's identity.
What does the UNESCO recognition of Acheke as Intangible Cultural Heritage potentially foster?
Answer: Efforts to preserve and promote the dish as part of cultural identity.
Explanation: The UNESCO recognition of Acheke as Intangible Cultural Heritage potentially encourages efforts to preserve and promote the dish as an integral component of cultural identity.