Attiéké

Fermented grated cassava couscous served with grilled fish.

Ingredients

• 1.5 kg Cassava
• 2 Tilapia
• 2 Onions
• 3 Tomatoes
• 2 Chili
• 2 Lemon
• 4 tbsp Oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 tsp Salt

Method

1. Ferment the cassava — Peel, grate and press the cassava, then leave it to ferment for two days — this is what gives attiéké its distinctive sour note.
2. Steam — Break up the pressed cassava and steam it for 30 minutes until light and fluffy, like fine couscous.
3. Season the fish — Score the tilapia and rub with garlic, ginger, chili, lemon and salt.
4. Grill — Cook over charcoal for 8 minutes a side until the skin blisters.
5. Make the salsa — Dice the onion, tomato and chili and dress with lemon and oil.
6. Attiéké is ready — Serve the cassava with the fish and fresh salsa on top.

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