How many images have we seen and how many ethnic recipes have we read, convinced that the main ingredient was the very common supermarket couscous? More than you can imagine!
For example, who would be able to recognize the Attiéké? It is a staple food of the Ivory Coast widespread in most of West Africa. Col cous cous has nothing to do, since the main ingredient is grated Cassava (Cassava or Tapioca etc.).
Very similar to the previous one is the Wassa wassa, widespread in Togo (West Africa, between Nigeria and Ghana) but, unlike the previous one, it is a food based on sweet potatoes (Batata).
Closer to the cous cous is the Berkoukesh, produced in a similar way but with grains of decidedly greater dimensions.
In Greece and Turkey, Kouskousaki is quite widespread, a kind of boiled couscous served with cooked cheese and walnuts.
In Brazilian cuisine, the Cuscuz Marroquino represents an alternative version based on corn (to be consumed cold) of the traditional couscous. Also on the spot, Cuscuz de Galinha was also diversified (with chicken, vegetables and spices but steamed and decorated with orange slices).
In Lebanese, Jordanian and Palestinian cuisine, a species of cous cous cous is called Maftoul or Moghrabieg.
The Israeli couscous, called Ptitim, is a flour more similar to our barley coffee, therefore based on toasted and finely ground wheat.
