How To Make Attieke | Akyeke From Scratch | How To Make Couscous From Scratch Gluten Free Pt 1

tilapia fish

🥗Healthier: grilled salmon

💰Cheaper: catfish

Salmon offers healthy omega-3s, while catfish is often more affordable.

attieke

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a nutritious alternative, while couscous is budget-friendly.

ripe plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes provide vitamins, and regular potatoes are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is more cost-effective.

Cut and peel the cassava, removing the core.

Cut the cassava into small pieces and wash them thoroughly.

Blend the cassava until smooth.

Prepare a bowl with a strainer and line it with cheese cloth.

Pour the blended cassava into the cheese cloth and tie it up to ferment for about three days.

After fermentation, use a juice press to squeeze out excess water from the cassava.

Place the cassava dough in a strainer and sift it through using a spatula.

Loosen up the cassava dough and begin forming it into small pearl-like balls by spinning and tossing it.

Line a steaming basket with cheese cloth and spread the cassava pearls in it.

Steam the cassava pearls for about 5 minutes until cooked through.

Check the pearls; if they are sticky, transfer them to a bowl, cover with plastic wrap, and refrigerate for about 4 hours.

After refrigeration, check the texture of the cassava; it should be crumbly like couscous.

If there are larger chunks, pass them through a colander and blend them for a finer texture.

Mix the blended cassava with the previously prepared smaller pearls to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary