Time
23 minutes
Servings
4
Calories
218
A light and fluffy couscous-like dish made from fermented cassava, a versatile side dish commonly served with grilled fish or stew in Ivory Coast.
218
cal
5.7g
protein
43.5g
carbs
4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Dried Attieke granules | 2 cups | 188 | 6g | 44g | 1g | |||
| Water (warm) | 1.5 cups | 0 | 0g | 0g | 0g | |||
| Salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Vegetable oil | 1 tbsp | 30 | 0g | 0g | 3g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Dried Attieke granules | 2 cups | 188 | 6g | 44g | 1g | |||
| Water (warm) | 1.5 cups | 0 | 0g | 0g | 0g | |||
| Salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Vegetable oil | 1 tbsp | 30 | 0g | 0g | 3g |
Step 1
Place the dried attieke granules in a bowl. Sprinkle with salt and gently toss.
Step 2
Pour warm water over the attieke, ensuring it's just enough to moisten without making it soggy. Let it sit for 5-10 minutes to rehydrate.
Step 3
Using your hands or a fork, gently fluff the attieke to break up any clumps. If desired, drizzle with a tablespoon of vegetable oil and mix lightly.
Step 4
Place the rehydrated attieke in a steamer basket lined with cheesecloth or parchment paper. Ensure it's not packed too tightly.
Step 5
Steam over simmering water for 5-10 minutes, or until the attieke is hot and fluffy.
Step 6
Remove from steamer, fluff again with a fork, and serve warm with grilled fish, chicken, or stew.
Try a remix
Chefle