Attieke
A fluffy, slightly tangy couscous made from fermented grated cassava. In Ivory Coast it is served with grilled fish, tomato and onion salad, and pepper sauce.
Attieke: Serein, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Attieke comes from the lagoon communities of southern Ivory Coast and is now the country's signature side. It is a daily dish in the south and is shipped across West Africa.
Explore the cuisine of Ivory Coast.
Recipe
Make Attieke at home
Ingredients
- 2 cups attieke (ready-made cassava couscous)
- 2 whole tilapia or sea bream
- 1 lime
- 2 tomatoes
- 1 red onion
- 1 cucumber
- 1 scotch bonnet pepper
- 3 tbsp vegetable oil
- salt
- 1 tsp black pepper
How it's made
- Score the fish and rub with lime, salt and pepper.
- Grill or broil until golden and cooked through, about 6-8 minutes per side.
- Steam the attieke in a covered colander over simmering water for 10 minutes to fluff and warm it.
- Chop tomatoes, onion, cucumber and mix with oil and a pinch of salt for the side salad.
- Finely chop the pepper and mix with oil and onion for a hot sauce.
- Serve fish over a mound of attieke with salad and sauce.
Variations
- Attieke with fried chicken instead of fish.
- Attieke garba: with fried tuna.
Cook’s tip: Sprinkle with a few drops of water before steaming so grains separate and stay fluffy.
Related dishes
FufuMain dishes · Ghana
ThieboudienneMain dishes · Senegal
CouscousMain dishes · Morocco
Jollof riceMain dishes · Nigeria
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Attieke: Serein, CC BY-SA 3.0 (Wikimedia Commons)