Attiéké with fish
Steamed fermented cassava couscous with grilled fish and a sharp onion salad.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Grind the garlic, ginger, chilli, stock cube, salt and oil into a paste.
Slash the fish at the sides and rub the paste inside the cuts and over the skin. Leave it twenty minutes.
Break up the attiéké with your hands, sprinkle it with hot water and salt it.
Cover it and let it steam ten minutes, in a steamer or simply covered somewhere warm.
Slice the onion, tomatoes and chilli and mix them with lemon juice, salt and a spoon of oil.
Grill the fish over coals or in a griddle pan, seven minutes a side.
Serve the attiéké, fish and salad on one plate, with a wedge of lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Zakouski · CC BY-SA 4.0