Akyèkè

Introduction to Akyèkè

Akyèkè is a traditional dish originating from the Ivory Coast in West Africa. It is considered a cousin to couscous, as both share a similar texture, but Akyèkè is made from fermented cassava. This dish is often enjoyed with fried fish or chicken and a spicy sauce on the side. The vibrant culture and culinary practices of the Ivory Coast make Akyèkè a delightful meal that brings a taste of Africa to your table.

Ingredients for Akyèkè

• Cassava - 2 cups
• Water - as needed for steaming
• Salt - to taste
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, chopped
• Tomato - 2 medium, diced
• Bell pepper - 1 medium, diced
• Scotch bonnet - 1, finely chopped
• Mackerel - 2 pieces, cleaned
• Lime - 1, juiced

For the Spicy Sauce

• Tomato - 1 large, pureed
• Onion - 1 small, finely chopped
• Chili pepper - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Vegetable oil - 1 tablespoon

Preparation of Akyèkè

Preparing the Cassava

Begin with the fresh cassava by peeling and grating it finely. This can be accomplished using a traditional grater, which will help to achieve the coarse texture similar to couscous. After grating, ferment the cassava by letting it sit in a basket lined with banana leaves or cheesecloth for a couple of days to develop its unique tangy flavor.

Steaming the Cassava

Once the cassava has fermented, it needs to be steamed. Use a steamer pot; if unavailable, a large pot with a strainer on top will suffice. Pour water into the base of the pot, ensuring it doesn’t touch the cassava. Place the cassava in the strainer, sprinkle some salt, and steam it for about 15-20 minutes. For accurate timing, it's recommended to use a cooking timer.

Preparing the Fish

Meanwhile, marinate the mackerel with lime juice and a pinch of salt. Heat the vegetable oil in a pan over medium heat, add the marinated mackerel, and fry each side until golden brown, approximately 5 minutes per side using the cooking timer.

Making the Spicy Sauce

For the sauce, heat the vegetable oil in a saucepan. Add the chopped onion, sauté until translucent, then add garlic and ginger. Pour in the pureed tomato and chili pepper, simmer for 10 minutes while occasionally stirring. Season with salt.

Serving and Enjoying Akyèkè

To serve, place a heap of steamed cassava on a plate, arrange a piece of fried mackerel on top, and generously drizzle with spicy sauce. Garnish with freshly diced bell pepper for a burst of color and additional flavor.

The richness of the fish combined with the textured cassava and spicy sauce offers a harmonious balance of flavors that is truly delightful. Akyèkè can be enjoyed as a main meal, bringing people together in a communal experience synonymous with African dining culture.