Attieke, also known as couscous, is a dish originally from Côte d'Ivoire made from fermented cassava which is a tangy alternative to wheat couscous. It has a slightly sour taste that goes well with your favourite savoury and spicy dishes.
Storage: store in a cool dry place/ for best before end see pack
Package type: box carton
- Prep: 15 mins
- Cook: 15 mins
- Total: 30 mins
- Servings: 6
- Yield: 6 serving
- 1 tablespoon vegetable oil
- ¼ cup minced yellow onion
- ¼ cup minced carrot
- ¼ cup minced celery
- ¼ cup chopped peanuts
- 2 tablespoons black sesame seeds
- 1 bay leaf
- salt to taste
- 1 (300 g) box attieke (cassava couscous)
- 1 cup water
- 2 tablespoons chopped fresh cilantro
- Step 1
Heat oil in a large skillet over medium-high heat. Saute onion, carrot, and celery until fragrant, 3 to 4 minutes. Add peanuts, sesame seeds, bay leaf, and salt, stirring often. When the vegetables are tender and the seeds and peanuts have toasted, add the attieke, stirring constantly. Pour the water over the entire pan, distributing evenly.
- Step 2
Cover and reduce the heat to medium, allowing the couscous to steam until it is moist and heated all the way through, about 5 minutes.
- Step 3
Remove the cover and fold the couscous with a spatula. Do not stir, as this will mash the couscous, just use a folding maneuver to mix the ingredients from the bottom upwards and let the couscous breathe to help the water evaporate. Top with chopped cilantro.
Note: Fresh or frozen attieke can also be used in this recipe, but cooking time should be reduced by 10 minutes.
79 calories; protein 2.1g; carbohydrates 3.4g; fat 6.8g; sodium 10mg