Attiéké-Grill

Introduction to Attiéké-Grill

Attiéké-Grill is a traditional dish originating from Côte d'Ivoire, widely appreciated in West Africa. It combines the zest of grilled meat or fish with attiéké, which is a flavorful side dish made from fermented cassava. Attiéké is similar to couscous and is renowned for its slightly tangy taste and fluffy texture. The origins of attiéké can be traced back to the ethnic groups like the Ebrié and Adjoukrou, who have been cultivating cassava for generations.

Ingredients

• Cassava - 500g
• Chicken or fish (such as tilapia) - 1kg
• Onion - 1 large
• Tomato - 2 medium
• Red bell pepper - 1
• Ginger - 2 cm piece
• Garlic - 3 cloves
• Lime or lemon - 1
• Salt
• Black pepper
• Vegetable oil - 3 tablespoons
• Optional: Fresh parsley for garnishing

Preparation

Preparation of attiéké is a cultural art form, passed down through generations. It begins by peeling and grating the cassava root, which is then fermented to give it a unique flavor profile. The fermented pulp is sun-dried and granulated, giving us the ivory-colored, grainy attiéké. The next step involves steaming the granules gently to maintain their texture.

Marinade Preparation

1. Begin by finely chopping the onion, tomatoes, and red bell pepper. Set aside in a bowl.
2. Grate the ginger and crush the garlic, then add them to the chopped vegetables.
3. Squeeze the juice of one lime/lemon over the mixture.
4. Add a sprinkle of salt and black pepper to taste.

Marinating the Meat or Fish

1. Clean the chicken or tilapia thoroughly and make slits on the surface to allow the marinade to penetrate.
2. Rub the prepared marinade all over the meat or fish and let it sit for at least 30 minutes to absorb the flavors.

Cooking Process

Grilling the Meat or Fish

1. Preheat the grill and brush with a little vegetable oil to prevent sticking.
2. Place the marinated chicken or tilapia on the grill and cook over medium heat.
3. Grill each side for approximately 6-8 minutes, depending on the thickness of the meat or fish. Ensure it is cooked through by checking that the juices run clear and there is no pinkness inside.

Cooking the Attiéké

1. While the meat or fish is grilling, bring a pot of water to a gentle boil. Use a cooking timer to track time accurately.
2. Place the cassava attiéké in a steam basket over the boiling water.
3. Steam for about 10 minutes or until it’s fluffy and tender. Stir occasionally to ensure even cooking.

Serving Suggestions

To serve, place a portion of the hot steamed attiéké on a plate. Top with grilled chicken or tilapia. Garnish with fresh parsley if desired. Enjoy your Attiéké-Grill with a refreshing lime wedge on the side, which will enhance the natural flavors of the dish.

This dish pairs well with a chilled glass of ginger juice or palm wine, traditionally enjoyed in many Ivorian gatherings. You can also offer hot sauce on the side for those who enjoy a little extra kick.