This week on our Afro Cuisine recipe is Attiéké. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
In Cote D’ Ivoire, Attiéké is a traditional Ivorian recipe. It is made with fermented and grated cassava. The dish is steamed and similar in texture to a couscous. The flavor due to the fermenting is a wonderful sourness. You can be able to find frozen Attiéké at a local African market. It can also be found boxed.
Ingredients
- 1 bag of attiéke about 1 lb.
- 1 Tablespoon vinegar
- 2 seasoning or stock cubes
- 2 Tablespoons olive oil
- croaker fish (cleaned and cut in pieces)
- sea salt
- black pepper
- vegetable to fry (fish can also be grilled)
- 1 medium onion, sliced
Wash the fish and dry with paper towel. Season with sea salt and black pepper. In a deep frying pan, add enough vegetable oil to deep fry the fish on high heat. When you think it’s hot enough, add the onions and they should quickly come back to the surface. Place enough fish pieces in the frying pan to have room to turn them around and fry about 10 minutes on each side or until beautifully golden.
Instructions For Attiéké
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Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
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Now remove from the steamer and work the attiéké with a fork to break up any clumps.
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Return to the steamer and cook for about 10 minutes more.
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Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough.
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Steam for a further 10 minutes.
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Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous or grits).
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Once it is done, turn into a large bowl and work in the vinegar, crumbled seasoning cubes and olive oil. To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.
1 Comment
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