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Attiéké

Name: Attiéké
Total time: 40 min
Yield: Serves 4
Cuisine: Côte d'Ivoire
Ingredients: 250g Couscous; 2 tbsp Lemon juice; 2 tbsp Plain yogurt; 2 tbsp Vegetable Oil; 1 tsp Salt; 2 Tomato; 1 Red Onion; 1 Green Chili Pepper

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Fermented cassava made into grains and steamed — Côte d'Ivoire's everyday staple.

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📖 The Story Behind This Dish

Attiéké is grated cassava that's fermented, formed into grains, and steamed, looking much like couscous with a faintly sour flavor. A traditional food of the peoples of Côte d'Ivoire's southern coast, it's now a national staple, eaten with fried fish or chicken and tomato-onion salad.

🌆 Where it's eaten: In an Abidjan eatery, a whole fried fish is laid on a steaming mound of attiéké with tomato and onion sauce on the side.

🥕 Ingredients (serves 4)

Couscous 250g
Lemon juice 2 tbsp
Plain yogurt 2 tbsp
Vegetable Oil 2 tbsp
Salt 1 tsp
Tomato 2
Red Onion 1
Green Chili Pepper 1

👩‍🍳 Instructions

Add an equal volume of boiling water, salt, and oil to the couscous, cover, and let steam 5 minutes.
Fluff with a fork and mix in the lemon juice and yogurt for tang.
Steam 5 minutes to plump.
Chop the tomato, red onion, and green chili and toss with salt.
Mound the attiéké on plates.
Serve with the vegetable sauce.

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