Attiéké
Ivory Coast's signature fluffy, lightly tangy fermented cassava couscous, steamed until light and served alongside grilled fish or stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the dried attiéké granules in a large bowl and sprinkle over the 1/2 cup warm water gradually, fluffing with a fork so the grains hydrate evenly without clumping.
- 2
Drizzle in the oil and 1/2 teaspoon salt, then rub the granules gently between your fingers to coat and separate them.
- 3
Let the moistened granules rest for 10 minutes so they absorb the water and swell.
- 4
Transfer the attiéké to a steamer basket lined with cheesecloth and steam over simmering water for 10 minutes until light, fluffy, and heated through.
- 5
Fluff the steamed couscous once more with a fork to release the steam and keep it airy.
- 6
Mound the warm attiéké onto plates and top with the diced tomato and sliced onion, serving alongside grilled fish or kedjenou.
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