The Ivorian fish attiéké kit brings together four products to prepare this emblematic dish of Côte d'Ivoire: dry attiéké, sardines in tomato sauce, green chilli paste and double tomato paste. All that is left is to rehydrate the semolina and heat the sauce for a meal ready in a few minutes.
What is attiéké?
Attiéké is a fermented cassava semolina, then steamed, originating from the south of Côte d'Ivoire and traditionally made by the lagoon peoples (Ebrié, Adioukrou, Alladian, Abidji, Avikam, Ahizi, Attié). The grated cassava is mixed with a little already fermented paste, then left to rest for one to two days, which removes much of the hydrocyanic acid naturally present in cassava. Ivorian attiéké is now protected by a collective trademark registered with OAPI, and has been listed since December 2024 on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. Find our full recipe for fish attiéké.
What does this kit contain?
- 1 box of dry attiéké MARGUERITE, 250 g
- 1 tin of Pilchard sardines in tomato sauce GLENRYCK, 425 g
- 1 jar of green chilli paste CHALEUR CRÉOLE, 100 g
- 1 jar of double tomato paste DIEG BOU DIAR, 400 g
How to prepare it?
Rehydrate the attiéké semolina by steaming or in the microwave, following the pack instructions. Heat the sardines in their tomato sauce, adding the double tomato paste and fresh onions to extend it. Add the green chilli paste to your taste for heat, then serve hot.
What to pair it with?
The whole range: smoked, dried or tinned fish.
Product information
- Brand: NKOSI, an assembly of 4 products from distinct brands
- Contents: 4 products, see the list above
- Allergens: Contains fish (in the Pilchard sardines in tomato sauce GLENRYCK). The white wine vinegar in the green chilli paste CHALEUR CRÉOLE may bring sulphites, an allergen that must be declared: check the label of the jar received, as well as any possible traces. The dry attiéké MARGUERITE and the double tomato paste DIEG BOU DIAR do not contain any of the 14 allergens that must be declared by nature.
