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Attiéké with Fish
Steamed fermented cassava with grilled fish and a sharp raw onion and tomato salad
Ingredients
500 g attiéké (fermented cassava grains, dry or fresh)
150 ml water, for steaming
1 tbsp vegetable oil
salt, to taste
700 g whole tilapia or sea bream, scaled and gutted
2 cloves garlic, crushed
1 tbsp palm oil or vegetable oil
1 tsp ground ginger
salt and black pepper, to taste
1 large onion, thinly sliced
2 tomatoes, sliced
1 chilli, finely chopped
1 stock cube, crumbled
1 tbsp lime juice
10 g fresh coriander, chopped
Method
Loosen the attiéké in a bowl with your fingers, breaking up every lump. If it is the dry kind, sprinkle over the water and the oil and leave it 10 minutes to drink it in.
Steam it over simmering water for 5-10 minutes, covered, until the grains are hot and fluffy. Do not boil it in water and do not fry it - attiéké is only ever steamed, and it is already cooked when you buy it.
Season the fish: cut three deep slashes in each side and rub in the garlic, ginger, salt and pepper, pushing them into the cuts. Leave it while the attiéké steams.
Make the salad: toss the onion, tomato and chilli with the crumbled stock cube and the lime juice. Leave it to sit - the onion softens and the salt draws out the juice that dresses it.
Grill the fish: brush with the oil and cook over a hot grill or in a heavy pan, 6-8 minutes a side, until the skin is charred in places and the flesh at the backbone is opaque.
Fluff the attiéké with a fork and season it with salt. It should be loose and separate, never a cake.
Serve the fish on the attiéké with the salad and its juices spooned over, and the coriander scattered on top.
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