Attiéké is a traditional Côte d'Ivoire African dish made from fermented ground cassava roots that Ivorians love to eat. The most popular recipe, attiéké poisson grille, fried fish prepared with sliced a tomato and onion salad is a Côte d'Ivoire national dish.
Fried Fish Attiéké Poisson Grille
Homemade attiéké looks like couscous and prepared correctly takes two days to make from scratch. Making it involves peeling and grating cassava to make a paste that is mixed with a small portion of already fermented paste. The mixture is left to sit for a day or two and ferment. The paste is then dried in the sun and steamed serving.
Côte d'Ivoire in Africa attiéké (pronounced atchekay) recipe has traveled far beyond the country’s borders to become a well-loved food in the African diaspora and beyond.
Fried Fish Attiéké Poisson Grille
Ingredients:
1 large white fish
2 tablespoons vegetable oil
2 medium onions, sliced thin
| Côte d'Ivoire African Fried Fish Attiéké Poisson Grille |
1/8 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup water
Directions:
In a medium skillet, heat oil over medium heat. Add onions, sauté about 10 minutes until soft. Add spices and water, stir and bring to a boil. Add fish, reduce heat and simmer uncovered 10 minutes.
Instant Attiéké Recipe
Ingredients:
1 pound of dry or frozen Attiéké
2 tablespoons vegetable oil
1 cup water
Salt to taste
Directions:
Moisten attiéké with water and steam 20 minutes. When tender, transfer attiéké to a bowl; add salt and vegetable oil and mix with a fork, so that the grains do not stick.
Attiéké Side Salad
Ingredients:
2 large fresh tomato chopped
1 medium white onions diced
1 large cucumber peeled and chopped
1 tablespoon lemon juice
Directions:
Mix chopped vegetables and sprinkle with lemon juice.
Put the Attiéké dish together:
Serve fish with onion sauce over attiéké and with a side salad.
Did you know?
Some African food recipes are a mystery and a fascination for most of the modern world. Some African communities sometimes live without many modern kitchen appliances and comforts the rest of us take for granted. African food culture had long relied on oral transmissions and not written recipes, Africa has a rich food history and culture, but sad to say, many recipes are not documented in writing.
