Ingredients
The Star:
- Attiéké: 1 to 2 bags (fresh or frozen cassava semolina).
- Fish: A large fish (type Sea Bream or Tilapia), cleaned and scored (diagonal cuts).
The marinade for the fish:
- Spices: Salt, black pepper, ginger powder and garlic powder.
- Liquid: A little oil and lemon juice.
- Secret key: A tablespoon of mustard.
Toppings and accompaniments (“Kachumbari” style):
- Onions: 2 large (cut into small cubes).
- Tomatoes: 2 medium (diced).
- Cucumber: 1 (diced).
- Peppers: Green or yellow peppers (diced).
- Chili sauce: Fresh chili pepper (habanero), garlic, and a little vinegar and oil.
Instructions
1. Marinate and cook the fish
- In a bowl, mix the marinade ingredients (mustard, garlic, ginger, salt, pepper, lemon and oil).
- Rub the marinade well into the cuts and inside the fish.
- Cooking: You can either fry the fish for a crispy texture or grill it in the oven or barbecue until it is cooked through and golden brown.
2. Prepare the Attiéké
- If the Attiéké is dry or frozen, sprinkle it lightly with a little water and a pinch of salt. Use your fingers to separate the grains and remove any lumps.
- Steam cooking: Place the Attiéké in a steam basket (couscoussier) over boiling water for about 10 to 15 minutes until it is tender and fluffy.
- Once ready, add a drizzle of oil and mix so that the grains remain well separated and shiny.
3. The mixture of fresh onions
- In a bowl, mix the dicedonions, tomatoes, cucumbers and peppers.
- Season with a little salt, vinegar and oil.
- Note: Some of the onions can be quickly browned in the fish frying oil for added flavor, then mixed with the raw vegetables.
4. Training
- Serve a generous portion ofAttiéké hot on a plate.
- Place the grilled or fried fish next to it.
- Arrange it fresh vegetable mix on Attiéké or fish.
- Serve with fried plantains (Alloco) and a chili paste for those who like to spice up the dish.
Presentation suggestion
Attiéké is intended to be light and refreshing. It is best enjoyed with the hands (traditionally) or with a fork, making sure to take a bit of tangy cassava and flavorful fish with each bite.
Chef’s tip: To make Attiéké even better, some steam it with a few bay leaves or a little fish marinade for more aroma!