Authentic Ivorian Attiéké with Grilled Fish

Ingredients

• 2 cups (400g) Attiéké 2 cups (400g) Attiéké
• 4 fillets of fresh fish (such as tilapia or sea bass) 4 fillets of fresh fish (such as tilapia or sea bass)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Juice of 1 lemon Juice of 1 lemon
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 24g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the Attiéké in a large bowl and pour boiling water over it. Let it sit for 5 minutes, then fluff it with a fork to separate the grains.
2. 2.
   In a separate bowl, combine the minced garlic, grated ginger, paprika, dried thyme, lemon juice, lime juice, salt, and pepper. Mix well to create a marinade.
3. 3.
   Place the fish fillets in a shallow dish and pour the marinade over them. Make sure the fish is evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
5. 5.
   Remove the fish from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a nice char.
6. 6.
   While the fish is grilling, steam the Attiéké for about 10 minutes, or until it is tender and fluffy.
7. 7.
   Serve the grilled fish on a bed of Attiéké and garnish with fresh parsley or cilantro. Enjoy!

Treat your ingredients with care...

• Attiéké — Make sure to use fermented cassava Attiéké for an authentic taste and texture. If you can't find it, you can try making your own by fermenting grated cassava for a few days before drying it.
• Fish — Choose fresh fish fillets for the best flavor. Tilapia or sea bass work well in this recipe, but you can use any firm white fish of your choice.
• Ginger — Grating the ginger ensures that its flavor is evenly distributed throughout the marinade.

Tips & Tricks

• For added flavor, you can add a splash of soy sauce or Worcestershire sauce to the marinade.
• If you don't have a grill, you can also cook the fish in a hot skillet or bake it in the oven.
• Serve the Attiéké and grilled fish with a side of sliced tomatoes, cucumbers, and onions for a refreshing and colorful salad.
• If you prefer a spicier dish, you can add some chopped chili peppers or a dash of hot sauce to the marinade.
• Leftover Attiéké can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Ivorian Attiéké with Grilled Fish hot, allowing the flavors to meld together. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, place the grilled fish fillets on top of a bed of fluffy Attiéké. Drizzle some of the marinade over the fish and sprinkle with fresh herbs. Serve with a side of vibrant vegetables for a visually appealing and appetizing dish.