Attiéké with vegetables
Ivorian cassava couscous served warm with a sharp tomato and onion salad and slices of fried sweet plantain.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Crumble the attiéké by hand into a bowl, sprinkle over 3 tbsp water and a pinch of salt, and mix so it dampens evenly.
- Steam it for 10 minutes in a sieve set over a pan of simmering water, covered with a tea towel.
- Meanwhile, combine the tomatoes, onions, cucumber, chilli, lemon juice, crumbled stock cube and oil. Season and leave to macerate.
- Peel the plantains and cut them on the diagonal into slices a centimetre thick.
- Fry them in hot oil for 3 minutes a side, until well caramelised at the edges, then drain and salt them.
- Fluff the attiéké with a fork: the grains should be warm, supple and completely separate.
- Mound the attiéké in the middle of each plate, ring it with the salad and fried plantain, and serve at once.
Attiéké is made from grated cassava left to ferment, which gives it that faint sourness. Buy it ready-made, fresh or dried, and steam it back to life.
