Attiéké de Poisson (Attieke with Fried Fish) is a traditional Ivorian recipe for a classic dish of fermented and grated cassava that's steamed to cook rather like couscous and which is a staple accompaniment and served with crisp-fried fish. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Attieke with Fried Fish (Attiéké de Poisson).
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Attiéké (also sometimes written atcheke) is an Ivorian staple and considered the national dish of Ivory Coast. It is sold in bags of about 200g and looks rather like couscous. Indeed, the cooking method is also very similar to couscous. However, rather than being a wheat product, attiéké is actually fermented and grated cassava, a staple in much of West Africa.
This dish of attiéke served with crisp-fried fish is the national dish of Côte d'Ivoire.
Ingredients:
1 bag of attiéke (about 200 to 250g)
1 tbsp vinegar
2 Maggi (or stock cubes)
2 tbsp olive oil
For the Fish:
3 gilt-head bream
oil for frying
Method:
Prepare the fish by removing the gills and gutting through the gill holes. Scale and wash the fish then cut three deep incisions in both sides of the fish (this helps it fry evenly).
Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.
Now remove from the steamer and work the attiéké with a fork to break up any clumps. Return to the steamer and cook for about 10 minutes more. Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough. Steam for a further 10 minutes. Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous or grits).
Once it is done, turn into a large bowl and work in the vinegar, crumbled Maggi cubes and olive oil. To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.
As the attieke is cooking, set a large frying pan over medium heat. Once hot add the oil and use to fry the fish for about 10–15 minutes per side, until crispy on the outside and cooked through (the flesh should easily flake with a fork).
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