Ivorian
Gluten freeAttiéké with tomato and onion
Cassava couscous with tomato salad
Abidjan's steamed fermented cassava with a sharp chilli salad and fried plantain
Attiéké is the light, slightly sour cassava 'couscous' of the Ébrié and Adjoukrou peoples around Abidjan's lagoons, and it is eaten across Côte d'Ivoire every day of the week. In maquis (open-air restaurants) it comes heaped beside grilled fish with a raw salad of tomato, onion and chilli; at home many people eat it simply with that salad, fried plantain and a fried egg, which is how it is served here. Buy it frozen or dried in African shops. Chef's tip: steam attiéké rather than boiling it; water turns it to paste, while steam keeps the grains fluffy and separate.
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 520 kcal
Ingredients
For the attiéké
- ½ cup warm wateronly if using dried
- 1 tbsp vegetable oil
- ½ tsp salt
For the salad
- 3 tomatoesdiced
- 1 onionfinely chopped
- ½ cucumberdiced
- ½ scotch bonnetvery finely chopped
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- ½ tsp salt
To serve
- 1 ripe plantainsliced on the diagonal
- ½ cup oil for frying
- 4 eggs
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Method
0/5 doneStep 1: Mix 3 tomatoes, 1 onion, ½ cucumber, ½ scotch bonnet, 2 tbsp lime juice, 2 tbsp vegetable oil and ½ tsp salt. Leave to stand while you cook so the onion mellows.
Step 2: If using dried 1 ⅛ lb attiéké (fermented cassava granules), frozen or dried, sprinkle it with ½ cup warm water, rub with your fingers and leave 5 minutes to swell. Break up frozen attiéké with your fingers.
5 minStep 3: Steam the attiéké in a sieve or steamer over boiling water, covered, for 8–10 minutes until hot right through. Tip into a bowl and fork in 1 tbsp vegetable oil and ½ tsp salt. Common mistake: pressing it down — keep it light and loose.
10 minStep 4: Meanwhile heat ½ cup oil for frying in a frying pan over a medium heat and fry 1 ripe plantain for 2–3 minutes a side until deep golden. Drain, then fry 4 eggs in the same pan.
8 minStep 5: Pile the attiéké on plates with the plantain and egg, and spoon the salad and its juices over the top.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 13 g
- Carbs
- 78 g
- Fat
- 19 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does attiéké with tomato and onion take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
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