Entree: Liberia – Attieke with Fish (Fermented cassava couscous served with spiced grilled or fried fish and fresh salad)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) attiéké (fermented cassava granules), ready-to-steam
- 2 tbsp (30 ml) vegetable oil plus extra for grilling/frying
- 2 whole tilapia, cleaned and gutted, approx. 10 oz (280 g) each usable weight
- 2 limes, juice and zest separated
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 Scotch bonnet or habanero peppers, finely chopped, adjust to heat preference
- 1 tsp (5 g) ground cayenne or paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt or to taste
- 1 tbsp (15 ml) soy sauce or 1 tsp (5 g) bouillon powder, optional
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1 medium cucumber, diced (about 8 oz / 225 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 2 tbsp (30 ml) palm oil or extra virgin olive oil for salad
- 1 tbsp (15 ml) red wine vinegar or white vinegar
- 2 tbsp (30 g) chopped fresh parsley or chives for garnish

Instructions

1. Rinse the cleaned tilapia and pat dry. In a bowl combine 2 tbsp (30 ml) vegetable oil, lime zest, lime juice from 1 lime, minced garlic, grated ginger, chopped Scotch bonnet, ground cayenne, black pepper, salt, and soy sauce or bouillon if using. Rub the marinade all over the fish and inside the cavity. Let marinate at least 20 minutes.
2. Meanwhile prepare the attiéké: place the dry attiéké in a bowl, sprinkle with 2–3 tbsp (30–45 ml) warm water and 1 tsp (5 ml) oil, then fluff with a fork to separate granules. Wrap in a clean cloth or place in a steamer basket and steam over simmering water for 8–10 minutes, then fluff again. If using pre-steamed or instant attiéké, rehydrate with warm water according to package directions and fluff.
3. Make the salad by combining diced tomatoes, cucumber, and sliced red onion in a bowl. Whisk together palm oil or olive oil, vinegar, and the juice of the remaining lime; season with salt and pepper and toss with the vegetables. Chill until serving.
4. Cook the fish: for grilling, preheat grill to medium-high and oil the grates; grill fish 6–8 minutes per side until flesh flakes and skin is crisp. For pan-frying, heat 2–3 tbsp (30–45 ml) oil in a large skillet over medium-high heat and fry fish 5–7 minutes per side until cooked through and golden.
5. To serve, mound attiéké on a platter, place the grilled or fried fish on top or alongside, spoon the tomato-cucumber salad over or beside the attiéké, and garnish with chopped parsley or chives. Serve immediately.