Attiéké Platter

Introduction to Attiéké

Attiéké is a traditional dish that originates from the Ivory Coast (Côte d'Ivoire) in West Africa. It is made from fermented cassava pulp, which has been grated and then steamed, creating a flavorful and textured staple that resembles couscous. Over the years, it has become a popular dish not only in Côte d'Ivoire but throughout West Africa, often served with a variety of accompaniments such as fried fish, plantains, and a spicy tomato sauce, making it a versatile platter cherished by many.

Ingredients

• Cassava – 500g of fermented cassava pulp
• Tilapia fish – 2 whole tilapia, cleaned
• Plantains – 2 ripe plantains
• Tomatoes – 4 ripe tomatoes
• Onions – 2 medium onions
• Garlic – 3 cloves
• Lime – 1 lime
• Scotch bonnet peppers – 2 for heat
• Palm oil – 4 tablespoons
• Vegetable oil – Sufficient for frying
• Salt – to taste
• Black pepper – to taste
• Maggie cube – 1 cube
• Parsley – For garnish

Preparation

Preparing the Cassava

The key ingredient of our Attiéké platter is the cassava, which needs to be fermented and steamed. If you are buying pre-fermented cassava flakes, simply soak them in water for about 15 minutes then steam them until fluffy and cooked through. The result should be a texture similar to that of couscous.

Preparing the Fish

To prepare the tilapia fish, start by cleaning it thoroughly. Rub it with lime juice, then season with a mixture of salt, black pepper, and crushed garlic. Allow it to marinate for at least an hour for best results. After marinating, heat vegetable oil in a pan until hot and fry each side of the fish until crisp and golden brown.

Frying the Plantains

Peel the plantains and slice them diagonally into equal parts. Season with a pinch of salt. Heat oil in a frying pan and fry the plantains until golden brown on each side. Remove and drain on paper towels.

Making the Tomato Sauce

For the sauce, blend the tomatoes, one onion, and scotch bonnet peppers into a smooth paste. In a saucepan, heat palm oil, and sauté the remaining chopped onion and crushed garlic until fragrant. Add the tomato mixture, season with salt, pepper, and a Maggie cube. Let it simmer on low heat until the sauce thickens.

Cooking Process

Once all components are prepared, start by steaming the cassava until it reaches a light and fluffy texture. While this is steaming, prepare the fish, sauce, and plantains as described. Make sure to keep all the fried elements warm before assembling the platter. Utilize a cooking timer to manage your time efficiently, ensuring that everything is ready to serve together at the same temperature.

Serving the Attiéké Platter

To serve the Attiéké platter, spread out a bed of the steamed cassava on a large serving dish. Place the fried tilapia fish neatly atop the cassava, flanking it with the golden-brown plantains. Add a generous helping of the spicy tomato sauce on the side and sprinkle with freshly chopped parsley for a touch of color and flavor.

Enjoying the Meal

Enjoying the Attiéké platter involves savoring each component in every bite. The delightful combination of textures from the fluffy cassava, crispy fish, sweet plantains, and spicy sauce make for a rich and satisfying meal. Pair it with a chilled beverage of your choice for optimal enjoyment. Whether gathered with friends, enjoying a meal alone, or introducing this dish at a party, this platter offers a beautiful taste of Ivorian cuisine that promises to delight the senses.