Attiéké

Ingredients

• 500g attiéké (fermented cassava couscous — found in African food stores)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 3 tablespoons water
• 500g grilled fish (tilapia or barracuda work best)
• 2 tomatoes sliced
• 1 red onion thinly sliced
• 2 scotch bonnet peppers finely chopped
• Juice of 1 lemon
• 1 tablespoon vegetable oil (for the salad)
• Salt and pepper to taste
• Fresh parsley to garnish

Method

1. 1

   Place attiéké in a large bowl and sprinkle with 3 tablespoons of water — fluff with a fork to separate the grains and remove any lumps.

2. 2

   Add 2 tablespoons of vegetable oil and 1 teaspoon of salt to the attiéké — mix well with your hands until evenly coated.

3. 3

   Steam the attiéké in a steamer or colander over boiling water for 10 minutes until light and fluffy — fluff again with a fork halfway through.

4. 4

   While attiéké steams, season your fish with salt, pepper and a squeeze of lemon — grill on high heat for 5 minutes each side until charred and cooked through.

5. 5

   Make the fresh salad by combining sliced tomatoes, red onion and scotch bonnet in a bowl.

6. 6

   Dress the salad with lemon juice, 1 tablespoon of oil, salt and pepper — toss well.

7. 7

   Serve attiéké on a large plate alongside the grilled fish.

8. 8

   Spoon the fresh tomato and onion salad over everything.

9. 9

   Garnish with fresh parsley and an extra squeeze of lemon before serving.