The Delight Of Attiéké With Grilled Chicken From Ivory Coast
Attiéké is a traditional Ivorian dish made from steamed, fermented cassava pulp semolina. It has a slightly sour taste and is often served with fish, meat or vegetables.
Preparation time : 30 minutes
Cooking time : 15 minutes
I- Ingredients :
- 500 g of dried or frozen Attiéké
- 1 large fresh tomato
- 2 onions
- 1 lemon
- Chilli powder
- Grilled chicken
- 2 tablespoons of sunflower oil
- 1 cup of water
- 1 stock cube
- 1 clove of garlic
- Salt
- Pepper
II- Instructions :
1- Onion Sauce
- Combine 2 tablespoons of sunflower oil, 1 large sliced onion, 1 peeled tomato (pureed), 2 tablespoons of chilli powder, 1 stock cube, 1 tablespoon of lemon juice, 1 grated garlic clove, ½ cup of water, ½ teaspoon of black pepper, and salt.
- Heat the oil and sauté the onions for 2 minutes, then add the tomato. Stir in the stock cube, black pepper, lemon juice, and chilli powder, and continue to sauté for a further 2 minutes.
- Add 1/2 cup of water and cook until the onions are soft and the liquid has completely evaporated.
2- Tomato Salad
- Dice the fresh tomato, onion and cucumber.
3- Attiéké
- Moisten the Attiéké flour with a cup of water.
- Place the Attiéké in a colander and set it over a steamer or couscoussier.
- Steam for at least 20 minutes.
- Once the cassava couscous is tender, transfer it to a bowl, add salt to taste and a tablespoon of oil, then fluff it with a fork.
- Season with a little more salt and a few drops of lemon juice. Set aside.
- To serve, place the cooked Attiéké on a plate with the onion sauce, grilled chicken, and tomato salad. Add a little chilli to taste, and don’t forget to serve it with the fried plantains.
Enjoy yourself!