Attiéké with Grilled Fish

Name: Attiéké with Grilled Fish
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 Whole Tilapias, 600–800 g each, cleaned and scaled; 1 medium Onion, roughly chopped; 3 cloves of Garlic, minced; 20g Ginger, fresh, peeled and chopped; 1 Scotch Bonnet, or habanero; seeded optional, chopped; 1 cube of Bouillon Cube, Maggi/Knorr, crushed; 1 tsp Salt; 1/2 tsp Pepper (Black); 2 tbsp Vegetable Oil; 1 tbsp Vegetable Oil, for brushing the grill/fish; 1 lemon of Lemon Juice; 500g Attiéké, instant cassava couscous; 250ml Water; 2 tbsp Vegetable Oil; 1 tsp Salt; 2 large Tomatoes, diced; 1 large Red Onion, thinly sliced; 1 small Hot Chili, finely chopped; 2 tbsp Vegetable Oil; 1 1/2 tbsp Lemon Juice, or white vinegar; 1/2 tsp Salt; 1/2 cube of Bouillon Cube, Maggi/Knorr, crushed, optional; 1 Lemon, cut into wedges

This vibrant West African dish pairs flaky, smoky grilled fish with light, citrusy attiéké — a couscous-like steamed cassava — and a bright tomato-onion salsa. The fish is marinated with aromatics and chiles, then charred to crispy perfection, while the attiéké soaks up lemon and oil for a fresh, satisfying plate.

This vibrant West African dish pairs flaky, smoky grilled fish with light, citrusy attiéké — a couscous-like steamed cassava — and... Show more

Traditional West African Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

1 hr

Price

1,05 €

Calories

511 kcal

low calorie

low sugar

comfort food

clean eating

Method

Score and chop

Pat the whole tilapia dry and make 2 or 3 shallow diagonal slashes on each side so the seasoning can get inside. Roughly chop the onion, garlic, ginger, and Scotch Bonnet; if you want less heat, remove some of the chili seeds.

Marinate the fish

In a bowl, mash the chopped aromatics with the crushed bouillon cube, salt, black pepper, 2 tbsp of the vegetable oil, and the lemon juice until you have a thick, spoonable paste. Rub it all over and inside the fish, pushing some seasoning into the slashes, then cover and let it marinate for 30 minutes.

Steam the attiéké

Put the Attiéké in a large bowl, sprinkle in the salt, and drizzle over 2 tbsp of the vegetable oil. Pour in the water a little at a time, fluff with a fork, and cover the bowl tightly. Let it sit for 5 minutes so the grains absorb the moisture, then break up any clumps and keep it light and fluffy.

Prep the relish

Rinse and dry the tomato, red onion, and hot chili, then dice the tomatoes, slice the onion into thin half-moons, and chop the chili finely. Keep the pieces small and even so the relish is easy to spoon over the fish.

Dress the relish

Toss the tomato, red onion, and chili with 2 tbsp more vegetable oil, the lemon juice, the salt, and the optional crushed bouillon. Mix well, then let the relish stand for 10 minutes so the onion softens a little and the flavors come together.

Grill the fish

Heat a grill or grill pan over medium-high heat until very hot, then brush the surface lightly with 1 tbsp of vegetable oil. Grill the marinated fish for 6 to 8 minutes per side, turning once, until the outside is charred in spots and the flesh flakes easily at the thickest part. Let the first side set before you turn it so the skin does not tear.

Assemble and serve

Spoon the fluffy attiéké onto plates, set the grilled fish alongside or on top, and pile the relish over or beside it. Finish with the lemon wedges so everyone can squeeze on a bright final hit at the table.