Attieke with Grilled Fish
An Ivorian classic pairing of attieke — fermented cassava couscous — with whole grilled fish marinated in spiced tomato and onion sauce. Find attieke at African grocery stores or online.
Ingredients
- 2 whole tilapia or snapper (cleaned and scored), scored 3 times each side
- 2 cups attieke (fermented cassava couscous)
- 4 roma tomatoes, diced
- 1 yellow onion, thinly sliced
- 1 habanero pepper (or scotch bonnet), minced
- 4 cloves garlic cloves, minced
- 1/4 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 chicken or fish bouillon cube, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
-
1
Mix half the 1/4 cup vegetable oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic cloves, 2 crumbled chicken or fish bouillon cube, 1 tsp salt, and 1/2 tsp black pepper into a marinade. Rub over 2 scored 3 times each side whole tilapia or snapper (cleaned and scored). Marinate 15 minutes.
-
2
Preheat grill to medium-high. Oil grates well. Grill whole tilapia or snapper (cleaned and scored) 6-8 minutes per side until flesh flakes easily and registers 145°F (63°C) at the thickest part.
-
3
Heat remaining vegetable oil in a skillet. Add 1 thinly sliced yellow onion and cook 3 minutes. Add 4 diced roma tomatoes and 1 minced habanero pepper (or scotch bonnet). Cook 8-10 minutes into a sauce.
-
4
Place 2 cups attieke (fermented cassava couscous) in a bowl, sprinkle with 2-3 tbsp hot water, fluff with a fork, let steam 2 minutes, then fluff again.
-
5
Serve grilled whole tilapia or snapper (cleaned and scored) over attieke (fermented cassava couscous) with tomato-onion sauce on top. Verify fish has reached 145°F (63°C).