Attiéké (cassava couscous) is arguably THE most popular recipe in Côte d'Ivoire , especially in Abidjan . To be enjoyed with your choice of fish or braised chicken , it is served with fried plantains (alloco) and a salad of tomatoes , cucumber and onions . It is an easy to prepare and delicious gluten free recipe… Just to take a little tour of West Africa without leaving your kitchen.
Ingredients
500g of dry or frozen attiéké
1 large fresh tomato
2 onions
1 cucumber (optional)
1 lemon
Chilli powder
2 grilled chicken thighs (or fish)
2 tbsp sunflower oil
1 cup of water
1 stock cube
1 clove of garlic
Cell
Pepper
Onion sauce
Take 2 tablespoons of sunflower oil + 1 large sliced onion + 1 mashed tomato without the skin + 2 tablespoon of chili powder + 1 stock cube or Maggi + 1 tablespoon of lemon juice + 1 clove of grated garlic + ½ cup of water + ½ teaspoon of black pepper + salt.
Heat some oil and sauté the onions for 2 minutes before incorporating the tomato . Add the stock cube , pepper, lemon juice , chili and sauté for another 2 min. Then add half a glass of water and cook until the onions are tender and the liquid is completely absorbed.
Tomato salad
Cut the fresh tomato , the fresh onion and the cucumber into cubes.
Preperation
Moisten the attiéké flour with the cup of water.
In a steamer or couscoussier , put the attiéké on a colander .
Place on the couscoussier , let it steam for at least 20 minutes.
NB: You can also cook your wet attiéké in the microwave for 6 to 7 minutes.
When the cassava couscous is tender, transfer it to a bowl and add salt to taste and a tablespoon of oil . Then, grain it with a fork.
Then salt them and add a few drops of lemon . Reserve aside.
Serve on a plate, put the attiéké cooked with the onion sauce, the braised chicken (or fish) and the tomato salad , add a little chilli to your taste. Without forgetting to accompany with fried plantains ( alloco ).
Enjoy your lunch !
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