Recipe : Ivorian Cassava Couscous with Grilled Fish
Attiéké :Ivorian Cassava Couscous with Grilled Fish
Course: Lunch, DinnerCuisine: IvorianDifficulty: Easy2
servings15
minutes30
minutes400
kcalAttiéké Poisson is a quintessential dish from Côte d’Ivoire (Ivory Coast), beloved for its refreshing simplicity and bold flavors. Attiéké, a couscous-like dish made from fermented cassava, is traditionally paired with grilled or fried fish and a tangy tomato-onion salad. This dish is a staple at Ivorian family gatherings and street food stalls, offering a perfect balance of textures and tastes that capture the vibrant spirit of West Africa.
Ingredients
For the Attiéké
500g of attiéké (fermented cassava couscous)
1 tablespoon of vegetable oil or butter
1/4 teaspoon of salt (optional)For the Tomato-Onion Salad
2 tomatoes (adjust based on size)
1 onions, finely chopped
1Fresh green chilies (adjust to taste)
1Fresh red chilies (for added heat)
1 cube of bouillon
Salt to taste (use sparingly)
1/2 liter of oil (for frying and cooking the tomato sauce)
1 small bowl of flour (for dredging the fish)For the Grilled Fish
1 large fish (snapper, tilapia, or your choice), cleaned and scaled
2 tablespoons of vegetable oil
1 teaspoon of garlic powder
1 teaspoon of ginger paste
1 teaspoon of chili powder (optional)
Salt and black pepper to taste
1 lemon (juice)50g of fresh persil
1 cube of bouillon
1 onion
Directions
- Prepare the Fish
> Thoroughly clean the fish and pat it dry with a paper towel.
> In a mixing bowl, combine crushed garlic, ginger, and onion with 50g of chopped parsley, one Maggi seasoning cube, a splash of lemon juice, a pinch of black pepper, a drizzle of oil, and a small amount of salt. Stir well until the mixture is smooth and well blended.
> Rub the mixture evenly over the fish, ensuring it is fully coated.
> Lightly dust the fish with flour to achieve a crispier texture when frying.
> Heat oil in a frying pan over medium heat and fry the fish until it is golden brown and cooked through. Carefully remove the fish and place it aside to rest. - Make the Tomato Sauce
> Chop 2 tomatoes into small pieces.
> Heat 2-3 tablespoons of oil in a pan over medium heat. Add chopped onions and garlic, and sauté until soft and translucent.
> Stir in the chopped tomatoes, ensuring they are well mixed. Season with a bouillon cube and salt to taste.
> Reduce the heat to low and let the sauce simmer, stirring occasionally, until it thickens and develops a rich aroma (approximately 15 minutes).
> Add fresh green and red chilies for a spicy kick, adjusting the amount to suit your heat preference. - Prepare the Attiéké
> Place the attiéké in a large bowl and fluff it gently to separate the grains.
> Steam the attiéké for 5-10 minutes, or warm it in the microwave covered with a damp towel until soft and heated through.
> Drizzle with a tablespoon of oil or melted butter, mix thoroughly to coat evenly, and keep warm until ready to serve - Assemble and Serve
– Serve the attiéké on a large platter.
– Place the fried fish on top or alongside.
– Generously ladle the tomato sauce over the fish and attiéké.
