“Attieke” is a traditional Ivory Coast cuisine, it is made from grated cassava that is fermented. It is usually served with chopped onions, tomatoes, fried fish, grilled chicken, or lamb. This dish is an important part of Ivorian culture. They consume it with different stews and sometimes use it as a replacement for steamed rice. If you are not from Ivory Coast or West Africa, you might not know this dish. But trust us, this is one of the best African dishes you will ever taste.
The fermentation process gives “Attieke” a distinct sweet and sour taste. Rahul was completely blown away by the flavors and texture of this food when he tried it for the first time. Typically, it is served with a sauce called “Moyo”. The “Moyo” is made from chopped onions, tomatoes, peppers, parsley, and some spices. Sometimes, these ingredients are blended and cooked with a little bit of oil and tomato paste.
Where Can I Find “Attieke”?
Unfortunately, “Attieke” is something you won’t find in your regular grocery stores’ International Isle. You can easily find the dry or frozen variety at the international supermarket, and both varieties are easy to cook. You will need to soak and steam the dry “Attieke” while the frozen one can be prepared in the microwave. Fortunately, the frozen variety is readily available in our area, so we use it in this recipe.
Let’s Get Cooking
As we mentioned earlier, “Attieke” is served with fried fish or grilled chicken and we decided to bake the chicken Senegalese style. Since the “Attieke & Moyo” itself is so flavorful, you can serve it with your regular chicken, and you will still love it. However, we recommend this recipe as the flavors of chicken, “Attieke”, and “Moyo” complement each other very well. Please give this recipe a try and let us know how you liked it.
Baked Chicken With Attieke (Cassava Couscous)
Ingredients
- 1 Whole Chicken
- 30 oz Attieke (1 bag) Usually found at International Supermarkets in the frozen section. It also comes in a box similar to couscous.
- 1 Large Green bell pepper
- 1 Large Yellow bell pepper
- 1 Large Red or Orange bell pepper
- 3 Large Firm Tomatoes
- 3 tbsp Tomato paste
- 4 Stalks Scallions
- 1 Bunch of Cilantro
- 1 Head of Garlic
- 3 tbsp Chopped fresh Ginger
- 2 Large Onions
- 5 Small Green chilies or Thai Chili Adjust based on taste
- 2 & 1/2 Lemons
- 1 tbsp Smoked Paprika
- 1 tbsp Herbes de Provence
- 2 tbsp “Epice de poulet” Chicken Spices Optional
- 4 tbsp Olive oil
- 4 & 1/2 tsp Salt Adjust as per your taste
- 2 & 1/2 tsp Black pepper
Instructions
Chicken Preparation
- Blend in a food processor scallions, 1 tomato and half onion cut into pieces, garlic, ginger, cilantro (save few stalks for sauce Moyo), 4 green chilies, Herbes de Provence, paprika, 2 tbsp. olive oil, 1 tbsp. salt, 1 tsp black pepper, juice of 2 lemon, and "Epice de Poulet". After all ingredients are mixed please taste, make necessary adjustments, add tomato paste then mix with a spoon before setting aside.
- Clean the chicken, pat dry, make small cuts (to allow the marinade to penetrate well) all over the chicken then rub it with the mixture. For best results, ensure the marinade goes in all incisions and let it marinate for at least two hours before cooking or overnight for enhanced flavor.
- Thirty minutes to an hour before cooking take out the chicken from the fridge and let it cool off to room temperature. Preheat oven at 380 F then bake it on an ovenproof pan for about 45min to an hour depending on the size of the chicken baste with the juices released while baking then low broil for about 7 min on each side until golden brown. The bird should be about 164 degrees Fahrenheit to be considered done.
- Remove from oven then cover with aluminum foil then set to the side to rest.
Attieke Sauce "Moyo"
- In a bowl, add chopped onions, tomatoes, bell peppers, 1chili pepper, and cilantro. Then mix in 1 tsp salt, 1 tsp black pepper, 1 tbsp. olive oil and juice of half a lemon. If you wish, please make necessary adjustments to the seasoning per your taste.
Cassava Couscous – Attieke
- The Attieke usually comes frozen, we recommend thawing it for couple of hours in the fridge or at room temperature. Put attieke in a microwavable bowl, break lumps with fingers until all grains are separated.
- In a small bowl add 1/2 cup water, 1/2 tsp salt, stir and mix half of the liquid with the attieke. Microwave covered with a clean kitchen towel for 5 minutes, remove fluff with a fork, and check to see if it's soft. Add the rest of the liquid, mix well then microwave for another 5 minutes.
- After removing from microwave, fluff, add 1 tbsp. olive oil, 1/2 tsp black pepper mix well and it's ready to eat.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below, tag us @flux_foodie on Instagram, and hashtag it #fluxfoodies.