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!