How to Make the Tasty Attiéké or Cassava Couscous With Fried Fish

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Africa is home to diverse cultures and people. This cultural diversity brings up different practices, beliefs, foods, and traditions. And we love to share this diversity to help you have the real African experience.

Today we share how to make Attieke or Cassava couscous with fried fish, a delicious meal from Cote d’Ivoire.

Attiéké is a popular side dish that originates from Côte d’Ivoire in West Africa. Attieke is made from fermented grated and granulated cassava resembling couscous. It is of two kinds – frozen and dried attieke.  You can purchase Attieke in your local tropical store and on Amazon too.

How to Make the Tasty Attiéké or Cassava Couscous With Fried Fish

Read Also: Senegalese Relish: How to Make Thieboudienne Deliciously

How to Make Attieke

Ingredients

  • 1 large white fish 
  • 2 tablespoons vegetable oil
  • 2 medium onions, sliced thin
  • 1 pound of dry or frozen Attiéké
  • 2 tablespoons vegetable oil
  • Water as required
  • 1/8 teaspoon chili powder
  • 1 teaspoon garlic powder
  • A teaspoon hot pepper sauce
  • 1 teaspoon salt
  • 2 large fresh tomato chopped
  • 1 medium white onions diced
  • 1 large cucumber peeled and chopped
  • A tablespoon lemon juice
How to Make the Tasty Attiéké or Cassava Couscous With Fried Fish

Preparation

  • In a medium skillet, heat oil over medium heat.
  • Add onions, and sauté for about 10 minutes until soft. Go ahead and add the spices and pour in a little water, stir and bring to a boil.
  • Add fish, reduce heat and simmer uncovered for 10 minutes.
  • Moisten the attieke with water and steam for 20 minutes. When tender, transfer the cassava couscous into a bowl, add salt and vegetable oil and mix with a fork so that the grains do not stick.
  • Mix chopped vegetables and sprinkle with lemon juice.
  • Serve fish with onion sauce over the cassava couscous and with a side salad and enjoy.

Read Also: Umxhanxa Recipe: How to Make Zimbabwean Melon Soup, Umxhanxa

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