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Fried Fish Attiéké Poisson Grille

Attiéké is a traditional Côte d'Ivoire African dish made from fermented ground cassava roots that Ivorians love to eat. The most popular recipe, attiéké poisson grille, fried fish prepared with sliced a tomato and onion salad is a Côte d'Ivoire national dish.

Attiéké is a traditional Côte d'Ivoire African dish made from fermented ground cassava roots


Homemade attiéké looks like couscous and prepared correctly takes two days to make from scratch. Making it involves peeling and grating cassava to make a paste that is mixed with a small portion of already fermented paste. The mixture is left to sit for a day or two and ferment. The paste is then dried in the sun and steamed serving.

Fried Fish Attiéké Poisson Grille

Chic African Culture

Côte d'Ivoire in Africa attiéké (pronounced atchekay) recipe has traveled far beyond the country’s borders to become a well-loved food in the African diaspora and beyond.


Ingredients

1 large white fish 

2 tablespoons vegetable oil

2 medium onions, sliced thin

Côte d'Ivoire African Fried Fish Attiéké Poisson Grille 

1/8 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce

1 teaspoon salt

1/2 cup water


Directions

In a medium skillet, heat oil over medium heat. Add onions, sauté about 10 minutes until soft. Add spices and water, stir and bring to a boil. Add fish, reduce heat and simmer uncovered 10 minutes.


Ivorian fish dinner


Instant Attiéké Recipe

Ingredients

1 pound of dry or frozen Attiéké

2 tablespoons vegetable oil

1 cup water

Salt to taste


Directions

Moisten attiéké with water and steam 20 minutes. When tender, transfer attiéké to a bowl; add salt and vegetable oil and mix with a fork, so that the grains do not stick.


Attiéké Side Salad

Ingredients

2 large fresh tomato chopped

1 medium white onions diced

1 large cucumber peeled and chopped

1 tablespoon lemon juice


Directions

Mix chopped vegetables and sprinkle with lemon juice.


Put the Attiéké dish together:

Serve fish with onion sauce over attiéké and with a side salad.


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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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