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Attiéké Recipe

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Attiéké is a side dish made out of fermented cassava that has been grated or granulated. It is a traditional dish in Côte d’Ivoire and in Benin. It can be dried, then having the texture of couscous. Generally the dish is served with Kedjénou, a spicy stew that is traditionaly slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is better to preserve Attiéké dry as the fresh Attiéké can easily get bad. The sauce could also be prepared with fish . Here is a recipe of a modernised way of eating Attiéké with tomato salad with grilled chicken.


Attiéké and tomato salad with grilled chicken for 2 people.

Cooking time: 20 minutes

Ingredients:
500g of dry or frozen Attiéké;
1 large fresh tomato;
3 onion;
1 cucumber (optional);
1 lemon; salt to taste; Onion; Pepper or Chili sauce;
2 thighs grilled chicken (or fish);
2 tbsp oil;
1 cup water; Black pepper; A bulb of garlic.
Direction:
Step 1: Moisten the Attiéké flour with a cup of water.
Step 2: Use a steamer or a couscoussier (a traditional double-chambered food steamer used in Berber and Arabic cuisines to cook couscous), put the attiéké in the steamer pot colander or towel in case you have a couscoussier and cook for at least 20 minutes.

Note: You also cook your fresh Attiéké in the microwave for 6 to 7 minutes
Step 3: When Attiéké is tender, transfer it in a bowl and add salt to taste and a tablespoon of vegetable oil (preferably peanut oil). Then smash with a fork.
Tomato salad: Cut fresh tomatoes, fresh onions and diced cucumber. Then add salt and add a few drops of lemon. Book aside.

Onion sauce: In a sauce pan, put a tablespoon of vegetable oil and let it get hot. Add onion and fry for two minutes. Then add tomato, black pepper, stock cube, lemon juice, minced garlic and cook for two more minutes. Add water and leave to boil until the sauce is thick.

To Serve: Dish Attiéké in a plate with onion sauce, grilled chicken (or grilled fish) and tomato salad, add some spice to your liking. You can also add bananas fried plantains (traditionally called Alloco).
Enjoy your meal!
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Meal

Basic Ghanaian Gravy

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INGREDIENTSNutrition

DIRECTIONS

  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

Source : www.geniuskitchen.com

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Meal

Domada (Gambian Peanut Stew)

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Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: African
Serves: 4

Ingredients

  • 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • ½ can (3 oz) tomato paste
  • ¾ cup natural, unsweetened peanut butter
  • 4 Maggi or Knorr tomato bouillon cubes
  • 3 cups water
  • Scotch bonnet chilies, diced, according to heat preference
  • 4 cups pumpkin or sweet potato, diced
  • Salt and pepper to taste

Instructions

  1. Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
  2. Serve hot with rice. This stew tastes even better the next day.
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Meal

How to cook Nigerian Jollof Rice

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Ingredients:
 
·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
 
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

Source : www.nigerianfoodchannel.com

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