The Attiéké Salad from Ivory Coast is a salad with tuna, avocado, spices and the most important ingredient: attiéké. Attiéké is a gluten-free couscous made of cassava. It is made by fermenting the roots of the cassava plant. Attiéké is popular in Ivory Coast and Benin where it gets served together with grilled fish or meat, and a sauce made of tomatoes, onions and fresh chili peppers. You can heat up your fresh attiéké by steaming it. We sell dry attiéké that can also be prepared in the microwave. The white penja pepper in this recipe has a unique taste with aroma of menthol en camphor, and contributes to make this salad a very special meal which will surprise your guests. Add the white penja pepper as last on top your salad in order to enjoy its astonishing taste. This pepper is the first product from Africa to get an AOC certification (protected designation of origin).
(The ingredients in bold are available in the webshop.)
For 4 persons:
- 150 g attieke
- white penja pepper
- 1 tin of tuna in olive oil
- 2 tomatoes
- 1 avocado
- juice of half a lemon
- Steam the attieke in a sieve above a pan with boiling water for about 10 minutes. Stir now and then.
- Put the warm attieke in a large salad bowl.
- Cut the tomatoes in small pieces and add them to the attieke.
- Add a bit of salt and the lemon juice.
- Put the tuna in the bowl with some of the olive oil from the tin.
- Cut the avocado in cubes and add to the salad.
- Cut the dill, mint and chives finely and add to the bowl.
- Add penja pepper to taste and stir well.
My wife loves this dish and could eat it every day!
Why don’t you try music from Ivory Coast with this dish! For example: Tiken Jah Fakoly with the album Racines.