Entree: Cote d'Ivoire – National Cuisine – Attiéké Poisson (Whole grilled or pan-fried fish served with Ivorian cassava couscous and a spicy tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole tilapia, cleaned and scaled, approx. 1 lb (450 g) each
- 1 tbsp (15 ml) vegetable oil for basting
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) smoked paprika
- 2 cloves garlic, minced (about 6 g)
- Juice of 2 limes, about 3 tbsp (45 ml)
- 1 small Scotch bonnet or habanero pepper, seeded and minced, optional, about 5 g
- 3 cups (450 g) prepared attiéké (steamed cassava couscous) or rehydrated per package
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (60 ml) vegetable oil for sauce
- 2 tbsp (30 ml) palm oil or additional vegetable oil, optional for authentic flavor
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tsp (5 g) kosher salt for sauce, or to taste
- 1/2 tsp (2.5 g) ground black pepper for sauce
- Optional to serve: 2 ripe plantains, sliced and fried, about 1 lb (450 g)

Instructions

1. Rinse and pat the tilapia dry. Make 2–3 diagonal slashes on each side. In a bowl combine 1 tablespoon vegetable oil, lime juice, minced garlic, smoked paprika, salt, black pepper, and minced Scotch bonnet if using. Rub the marinade over and inside the fish. Marinate 20–30 minutes in the refrigerator.
2. Meanwhile prepare the attiéké: if using pre-steamed attiéké, fluff with a fork into a bowl and steam briefly in a sieve over simmering water for 5 minutes until warm and separated. If using packaged dry attiéké, follow package directions to rehydrate and steam. Keep warm and fluffy.
3. Make the spicy tomato-onion sauce: heat 1/4 cup vegetable oil (or use palm oil for traditional flavor) in a skillet over medium heat. Add the sliced red onion and sauté 3–4 minutes until softened. Add the diced tomatoes and a pinch of salt and pepper and cook until tomatoes break down and sauce thickens, about 6–8 minutes. Stir in chopped parsley or cilantro and adjust seasoning with salt, pepper, and a squeeze of lime if desired.
4. Cook the fish: preheat a grill or a large heavy skillet over medium-high heat. Oil the grill grates or skillet. Grill or pan-fry the tilapia, basting occasionally with reserved marinade, until the skin is charred and the flesh is opaque and flakes easily, about 6–8 minutes per side depending on size.
5. To serve, spoon attiéké onto each plate, place a whole fish or portion of fish on top, and ladle the spicy tomato-onion sauce over the fish. Serve immediately with fried plantains if using.