Recipe
Attiéké with Grilled Fish
Tangy cassava couscous with grilled fish, tomato-onion salad and fresh chilli.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Mix half the lime juice with garlic, ginger, oil and half the salt. Rub over the fish and leave for 15 minutes.
Steam the attiéké according to the packet instructions, usually for 8–10 minutes, then fluff with a fork.
Mix tomatoes, onion, cucumber, chilli, remaining lime juice and salt for the salad.
Grill the fish under a high grill for 6–8 minutes per side, depending on thickness, until the flesh flakes easily.
Serve the fish with warm attiéké, salad and extra lime.
Notes
Frozen attiéké is often sold in African grocers; thaw it fully before steaming. Check whole fish carefully for bones.
About this recipe
Attiéké is a lightly fermented cassava couscous with a bright, tangy flavour that works beautifully with grilled fish.
Steam the grains until tender, then balance the plate with citrusy salad and a spoonful of chilli sauce.
