Hey there Masset Chefs!
Who's craving for some attiéké?? I know I am! Attiéké is a cassava couscous, that is usually sold either in a ball or dry in bags in international stores and markets for exotic products. A delight straight from Ivory Coast, this dish is made in the same way with tuna (it is then called garba ) or sole. Just like Cauliflower rice, its preparation can be tricky and cumbersome but all worth it once done!
INGREDIENTS
Attiéké
1 bag of attieke, about 200 to 250g
4 tablespoons olive oil
1 tablespoon 7-Herbs and Garlic
1 tablespoon vinegar
1 tablespoon lemon juice
Salt and pepper to taste
Fish
2 red snappers
3 tablespoons Soumbedioune
2 tablespoon Roff
2 tablespoon Piri-piri
1 teaspoon Safara
2 tablespoon vinegar
2 tablespoon lemon juice
Oil for frying
Salt and pepper to taste
Sauce
4 large onions
5 sweet peppers
2 green onions
1 mango
1 tablespoon crushed garlic
2 tomatoes (or 1 can of diced tomatoes)
3 tablespoons Soumbedioune
2 tablespoons Piri-piri
3 tablespoons canola oil
2 tablespoons vinegar
1 cucumber
1 bouquet cilantro
1 tablespoon lemon juice
Salt and pepper to taste
Plantains
PREPARATION
Attiéké
Place the attiéké in a microwavable bowl, then add 1 cup of warm water and 1 tablespoon of olive oil.
Let it absorb for at least 1-2min before placing it covered in the microwave for 5 min.
After 5 min, remove the bowl from the microwave and work the attiéké with a fork to break up any clumps.
Add 1 cup of warm water and another tablespoon of olive oil. Let it absorb, return covered to microwave and cook for about 3 minutes more.
Remove and work with a fork to break up all the clumps if the clumps do not break up, then it has not cooked enough)
Add ½ cup of water and another tablespoon of olive oil; then put covered in the microwave for a further 3 minutes. Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous)
Once it is done, turn into a large bowl and work in the vinegar, the lemon juice, 7-Herbs and Garlic, and olive oil. Salt and pepper to taste.
Fish
Clean the fishes and remove all the impurities. Then slice to have deep parts where you will put the mixture we will be working on next
In a small container, mix Soumbedioune, Roff, Piri-piri with 2 tablespoons of the vinegar and the lemon juice. When mixing these ingredients, you should come up with a homogenic paste that will hold in the fish cut parts.
Marinate your fishes with half of the paste. Reserve the remaining for later.
In a saucepan, pour enough oil to be able to deep fry the fish
Deep fry the fishes on both sides until you get a nice golden color
Preheat the oven to 375 F
In the container where you still have the remainder of the paste, add a tablespoon of vinegar, the lemon juice and a teaspoon of Safara. This time the paste should be a little more liquid-y. You can add salt and pepper to taste.
Use a cookie shit covered by greased aluminium foil, then brush the marinade on the fishes before laying them on the cookie shit. Put them in the oven and brush the marinade on both sides every 5 - 10 min
Sauce
Peel, clean and dice the onions and the green onions
Stir fry them in a saucepan with the canola oil
When it starts softening up, add the tomatoes and the spices (2 tablespoons of Soumbedioune and a tablespoon of Piri-piri). Let it cook medium high for at least 10-15 min then add a tablespoon of vinegar once it’s all cooked. Salt and pepper to taste.
In the meantime, peel and dice your mango, cucumber, and the sweet peppers. Marinate altogether with a tablespoon of vinegar and a tablespoon of lemon juice. Add the cilantro leaves and the diced green onions. Mix it all with a tablespoon of Soumbedioune and Piri-piri and a tablespoon of crushed garlic. Salt and pepper to taste.
Plantains
Peeled and cut diagonally or round, into 1/4-inch-thick slices
Mariante with All BBQ and Safara
Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan and place it on medium heat
When the oil begins to shimmer, but not smoke, add marinated 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
Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.
Serve altogether with lemon wedges. You don’t have to as it’s optional but it can definitely kick in the flavor on the attiéké. As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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