Today I take you to the land of the Ivory Coast with this delicious attiéké also pronounced Acheke. This is a popular Ivorian dish that is also eaten by most west Africans. Attiéké is made from fermented cassava pulp that has been grated and dried.
The texture of Attiéké is very similar to couscous and it’s paired with grilled or fried fish, sautéed veggies and pepper sauces
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INGREDIENTS FOR FISH:
* 1 Medium to Large Tilapia (Or Any Fish Of Choice)
* 1/2 Tsp Black Pepper
* 1/2 Tsp Mixed Herbs
* 1/2 Tsp Ground Coriander
* 1 Tsp Smoked Paprika
* 1/2 Tsp Ground Cumin
* 1 Tsp Fish Seasoning
* 1/2 Tsp White Pepper
* 1/2 Tsp Garlic Granules
* 2 Tbsp Olive Oil
* 1/2 Tsp Jumbo Crayfish Flavouring Stock
INGREDIENTS FOR VEGGIES:
* 2 Spring Onions
* 4 Garlic
* 2 Scotch Bonnets (Add more or less)
* 1 Medium Red Onion
* 3 Medium Fresh Tomato (Remove Seeds)
* 1 Maggi Cube
* 1/2 Aromat Seasoning
* 2 Tbsp Olive Oil
INGREDIENTS FOR ATTIEKE:
* 600g Attieke (Cassava Couscous)
* 1 Maggi Cube
* 1/2 Tsp Salt
* 4-5 Tbsp Water ( Add more if needed)
* 3 Tbsp Olive Oil
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OVEN TEMPERATURES:
200 Degrees / Gas Mark 6 / 400 Fahrenheit
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Music: Dear Summer
Musician: iksonmusic
