Attiéké

About This Recipe

Attiéké is the culinary soul of Côte d'Ivoire, a fermented and steamed cassava product with a texture remarkably similar to couscous and a gentle sourness that makes it endlessly versatile. It originated with the Alladian and Avikam fishing communities of the coastal lagoon areas around Grand-Lahou, where women developed the technique of fermenting grated cassava pulp before steaming. Preparing artisanal attiéké from scratch is a multi-day communal process, but it is now also sold ready-made in markets and grocery stores. Whether served under a perfectly grilled fish with kpokoi tomato stew, or simply dressed with oil and onions as street food, attiéké is the flavour of Abidjan.

Ingredients

Serves 4

• 400 gready-made attiéké (available at African grocers, refrigerated or dried)
• 4 wholewhole tilapia or sea bream (about 300 g each), cleaned and scored
• 3 largetomatoes, diced
• 1 largeonion, 1/2 finely sliced, 1/2 diced
• 2 wholefresh chilli peppers, sliced
• 1 wholecucumber, sliced
• 2 tbspvegetable oil (for tomato salad)
• 4 tbspvegetable oil (for frying fish)
• 1 wholelemon, juiced
• 1 tspsalt
• 1/2 tspwhite pepper
• 1 cubeMaggi or fish stock cube
• 1 tsppaprika

Instructions

1. 1

   Prepare the attiéké

   If using refrigerated ready-made attiéké, break up any clumps and steam in a colander over boiling water for 8–10 minutes until heated through and fluffy. If using dried attiéké, follow package directions (usually soaking then steaming). Dress lightly with 1 tsp oil and a pinch of salt.

2. 2

   Season the fish

   Score fish 3–4 times on each side. Mix salt, white pepper, paprika, and crumbled stock cube. Rub the seasoning all over and into the scores. Squeeze lemon juice over the fish.

3. 3

   Fry the fish

   Heat oil in a wide pan over medium-high heat until shimmering. Fry fish for 5–7 minutes per side until the skin is deeply golden and crispy and the flesh flakes easily at the thickest point.

4. 4

   Make the fresh tomato salad (kpokoi)

   Combine diced tomatoes, diced onion, sliced chilli, and cucumber in a bowl. Dress with oil, lemon juice, and a pinch of salt. Toss well — this is the classic accompaniment.

5. 5

   Plate and serve

   Mound attiéké on one side of a plate. Place a whole fried fish alongside. Spoon the tomato salad over or beside the attiéké. Garnish with sliced raw onion rings.

Variations

• •

  Serve attiéké with grilled chicken (poulet braisé) for the equally popular attiéké poulet.

• •

  Add diced avocado to the tomato salad for a creamier accompaniment.

• •

  Use smoked fish instead of fresh-fried for a more intensely flavoured dish.

Storage

Store attiéké and fish separately in the fridge for up to 2 days. Reheat attiéké by re-steaming. Re-crisp fish in a hot oven or pan.

Frequently Asked Questions