Attieke is a fermented and granulated product commonly consumed in Côte d'Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, slightly dried and steam cooked. In household, stored attieke are warmed up by steaming before consumption. This Standard Operation procedure (SOP) describes the preparation of Attieke samples produced from different varieties and subsequent quantitative descriptive analysis. About 400 g of Attieke samples removed from the fridge were warmed up by steaming in an electric steamer with 100 ml of water, and then let to cool down at room temperature. Trained panellists identified colour, brightness, presence of fibers, fermented or fresh attieke odor, firmness, cohesiveness, stickiness, moldability, masticability, Sourness, sweetness, and palm oil taste as quality attributes that could be used to differentiate between samples. Attributes were defined and means to evaluate or measure them were described. A scale was set up using known food products.