Entree: Cote d'Ivoire – Northern Culinary Region – Attiéké Poisson (Ivorian fermented cassava couscous served with spiced grilled or fried fish and a tangy tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

- 3 cups (360 g) attiéké (fermented cassava couscous)
- 1 cup (240 ml) hot water (for hydrating attiéké; adjust per package)
- 1 tbsp (15 ml) vegetable oil (to fluff attiéké)
- 2 whole tilapia, cleaned and scaled, approx. 10–12 oz (280–340 g) each
- 3 tbsp (45 ml) lime juice (for fish marinade)
- 2 tbsp (30 ml) vegetable oil (for fish marinade)
- 2 garlic cloves, minced
- 1 tsp (5 g) grated fresh ginger
- 1 scotch bonnet or habanero pepper, finely chopped (optional, adjust to heat preference)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/2 cup (120 ml) vegetable oil or 1/4 cup (60 ml) palm oil for sauce and frying
- 2 medium ripe tomatoes, finely chopped
- 1 medium red onion, thinly sliced
- 1 tbsp (15 ml) lime juice for sauce
- 2 tbsp (8 g) chopped fresh parsley or cilantro

Instructions

1. Prepare the fish: in a bowl combine 3 tbsp lime juice, 2 tbsp vegetable oil, minced garlic, grated ginger, chopped scotch bonnet (if using), 1 tsp salt, and 1/2 tsp pepper. Rub the marinade all over the fish and inside the cavity. Cover and refrigerate for at least 30 minutes.
2. Prepare the attiéké: place attiéké in a large bowl, pour 1 cup hot water over it, cover and let sit 5 minutes. Fluff with a fork, drizzle 1 tbsp vegetable oil, season with a pinch of salt, and keep warm; add a little more hot water if it is too dry, then fluff again.
3. Make the sauce: combine chopped tomatoes, sliced red onion, 1 tbsp lime juice, 2 tbsp chopped parsley or cilantro, and 1/4 cup (60 ml) palm oil or vegetable oil. Season with salt to taste and set aside to allow flavors to meld.
4. Cook the fish: for frying, heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat and fry the fish 5–7 minutes per side until cooked through and skin is crisp (internal temperature 145°F/63°C). For grilling, oil the grill and cook 5–7 minutes per side until done.
5. To serve, mound attiéké on plates, place one fish per two servings on top or alongside, spoon the tomato-onion sauce over the fish, and garnish with extra chopped parsley or cilantro. Serve immediately.