In brief
- Attiéké with fish pairs steamed fermented cassava semolina with braised or fried fish
- Origin: Côte d'Ivoire, among the Ébrié, Adioukrou and Avikam lagoon peoples, in the south of the country
- Essential ingredients: dry attiéké, fish, garlic, ginger, chilli, tomatoes
- A daily dish sold in the street, often served with alloco and a tomato sauce
Origins and cultural history of attiéké with fish
Attiéké is a fermented cassava semolina, native to southern Côte d'Ivoire. It is traditionally made by women of the Ébrié, Adioukrou and Avikam lagoon peoples, who peel and grind the cassava roots, ferment them with a little already-fermented paste, then press them, sieve them and steam them.
Served with braised or fried fish, attiéké has become a daily dish throughout Côte d'Ivoire and on the tables of the Ivorian diaspora in France, both at home and in street food stalls.
What are the essential ingredients of attiéké with fish
Attiéké with fish is prepared with a few ingredients found in most African and Caribbean grocery stores, including NKOSI.
- dry attiéké
- whole fish, sea bream, tilapia or capitaine
- garlic
- ginger
- chilli
- lemon
- tomatoes and onions for the sauce
What to know about attiéké au poisson
Attiéké au poisson pairs a steamed fermented cassava semolina with fish that is braised or fried: sea bream, tilapia or capitaine. It is prepared with garlic, ginger, chili and lemon, and served with alloco and a sauce of tomatoes and onions. It is an everyday dish all over Côte d'Ivoire, at home and in street eateries.
Frequently asked questions about attiéké with fish
Which fish should you choose for attiéké with fish?
Sea bream, tilapia and capitaine are the most commonly used fish in Côte d'Ivoire. Choose a whole fish, gutted and scaled, to grill, braise or fry according to your preference.
How do you reheat dry attiéké?
Pour the dry attiéké into a dish, cover with lukewarm water, leave to swell for 5 minutes then fluff with a fork. Then reheat for 5 minutes in a steamer or microwave before serving.
Where can you find the ingredients for attiéké with fish in France?
NKOSI sells the dry attiéké, garlic powder and ginger powder from this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
