Connect with us

Meal

Attiéké Recipe

Published

on

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!
Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Meal

Jollof Rice

Published

on

By

Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

Continue Reading

Meal

Afritada Manok

Published

on

By

INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
Continue Reading

Meal

Kedjenou recipe

Published

on

By

INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
Continue Reading

Most Popular