Category: Attieke

Attiéké is a cassava side dish from the Ivory Coast cuisine. The dish is prepared from fermented cassava pulp that has been grated or granulated with a texture similar to that of couscous. In Ghana Attiéké is known as Akyeke.
Attiéké is used with fish, Alloco, chicken, Kedjenou …
Variant of Attiéké
The Abgodjama is Attiéké whose grains are different from others in their sizes. The grains are large in size and this Attiéké generally made to be eaten by the lagoon people themselves is made from a variety of superior quality cassava. It is more expensive than other varieties and is often difficult to obtain.
Attiéké petit grain is for trade and has relatively smaller grains than Abgodjama. This is the standard of Attiéké, this variety is available on the markets in large quantities and at low cost
The Garba is composed of Attiéké (cassava semolina) and fried pieces of tuna accompanied by chopped fresh peppers and, depending on the variant, tomato and onion, all raised by a seasoning cube.

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Attiéké Steak Alloco

Attiéké Steak Alloco

3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick

Kosher salt

1 tablespoon garlic salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

Freshly ground black pepper

Preheat oven to 400°F.

Season steaks with seasoning and let it rest for about 40 minute.

Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.

 

1 ball of Attiéké

Salt 

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Ripe plantains

Salt 

Peeled and cut diagonally or round, into 1/4-inch-thick slices

Add salt to the plantain 

Add oil into a nonstick skillet and place it on medium heat.

When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Simple, fast, easy, yummy!

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Attiéké & Fried chicken

AttiékéAttiéké & Fried chicken

 

1 ball of Attiéké

1 or 2 large tomatoes

1 big onion

Salt to taste

1 cube Maggi (optional)

African pepper (optional)

Oil

Some water

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Fried chicken

8 pieces of chicken with skin (wing or thigh)

240 ml vinegar (1 cup)

2 egg

250 g flour (2 cups)

2 teaspoons black pepper

3 teaspoons of salt

4 teaspoons of garlic powder

4 teaspoons of onion powder

1 teaspoon of paprika

Mix the vinegar with a liter of water and salt. Add the chicken and let rest for an hour.

Drain all the water

Beat the eggs 

In a large bowl, put the flour

Add salt and pepper, garlic powder, onion powder and paprika

Mix well

Dip the piece of chicken in the mixture with the egg

Roll it well in the flour so that it is well covered everywhere

Tap it to remove the excess

Repeat the soaking in the egg and then in the flour

Fry 12 to 15 minutes depending on the size of the pieces

Once a beautiful golden color is obtained, it’s perfect

Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.

On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

Add tomatoes, cube taste and add salt if necessary.

Serve Attieke with the tomato mixture and the fish

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Attiéké braised Chicken

6 pieces Chicken

8 cloves garlic

2 tablespoons ginger

2 cloves

1/4 cup oil

1/4 cup vinegar 

1/2 onion

1 cubes

Salt

Blend the spices

Mix the chicken pieces and half the marinade and leave to marinate for at least an hour but overnight will give you a great flavor.

Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Remember to brush the chicken with the marinade

1 ball of Attiéké

1 or 2 large tomatoes

1 big onion

Salt to taste

1 cube Maggi (optional)

African pepper (optional)

Oil

Some water

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.

On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

Add tomatoes, cube taste and add salt if necessary.

Serve Attieke with the tomato mixture and the chicken

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Microwaded Attiéké

 

Microwaded Attiéké

  • 1 ball of Attiéké
  • 1 or 2 large tomatoes
  • 1 big onion
  • Salt to taste
  • 1 cube Maggi (optional)
  • African pepper (optional)
  • Oil
  • Some water
  • Fried fish
  1. Place Attiéké in a microwave-safe dish.
  2. Add 1/2 cup of water and salt to Attiéké.
  3. Allow the semolina to absorb all the water.
  4. Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)
  5. Salt and fry the fish in hot oil.
  6. Remove when it’s cooked.
  7. Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.
  8. Add to this mixture a little oil, cube and a little salt (if desired).
  9. Serve Attieke with the tomato mixture and the fish
  10. Enjoy your meal!

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Attiéké with fish and alloco

Attiéké

Attiéké is a cassava side dish from the Ivory Coast cuisine. The dish is prepared from fermented cassava pulp that has been grated or granulated with a texture similar to that of couscous. In Ghana Attiéké is known as Akyeke. Attiéké is used with fish, Alloco, chicken, Kedjenou … Variant of Attiéké The Abgodjama is Attiéké whose grains are different from others in their sizes. The grains are large in size and this Attiéké generally made to be eaten by the lagoon people themselves is made from a variety of superior quality cassava. It is more expensive than other varieties and is often difficult to obtain. Attiéké petit grain is for trade and has relatively smaller grains than Abgodjama. This is the standard of Attiéké, this variety is available on the markets in large quantities and at low cost The Garba is composed of Attiéké (cassava semolina) and fried pieces of tuna accompanied by chopped fresh peppers and, depending on the variant, tomato and onion, all raised by a seasoning cube.

  • 3 cup dry Attiéké
  • 2 tablespoons of oil
  • 2 teaspoons salt
  • ¼ onion
  • 1/3 cup water
  • 4 fishes
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • Salt to taste
  • 3-4 large ripe plantains
  • 1 onion
  • 2 tablespoons oil
  • 4 to matoes
  • 4 pepper
  • 1 salt according to your taste
  • 1 tablespoon cube

  1. Pour the dry Attiéké into a container,



  2. Add the water, oil, chopped onion and stir gently.

  3. Cover and let rest 5 to 8 minutes.
  4. Cook with steam 4 to 5 minutes while stirring , so that the grains do not attach, or steam for 3 to 4 minutes .

  5. Attiéké, which is eaten warm, is ready to be served.

  6. Make 2 incisions on each side of the fish

  7. Cover the fish with that mixture (onion, ginger, cloves, whole all spice, garlic, cube, Salt to taste) and fry until golden



  8. Peel the plantain, and cut in cubes



  9. Fried the plantain until golden brown

  10. Cut the onion in half, mince very finely and set aside in a bowl

  11. Cut the tomatoes in half and slice very thinly

  12. On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

  13. Add tomatoes, cube taste and add salt if necessary.