How to make Attieke/ Acheke/ gluten free cassava couscous from scratch with oven grilled fish.

attiéké

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a protein-rich alternative, while couscous is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is cost-effective.

avocado

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

lime juice

💰Cheaper: lemon juice

Lemon juice is a more accessible citrus alternative.

Open the packet of frozen cassava and remove the woody core.

Cut the cassava into small pieces for the food processor.

Process the cassava until it has a paste-like consistency.

Pour the mixture into cheesecloth and ring out excess moisture, leaving it damp.

Spread the damp cassava mixture onto a lined basket tray to air dry slightly.

Once semi-dry, break up any clumps in the cassava mixture.

Steam the cassava mixture in a bamboo steamer lined with parchment paper for 20 minutes, stirring occasionally to ensure even cooking.

Prepare a dressing by mincing shallot onions, chopping scallions, and serrano chili, and picking cilantro leaves from the stalks.

Heat a skillet on low and add the minced shallots, scallions, serrano chili, and dry red chili flakes, cooking until fragrant.

Hydrate the cassava mixture with a few sprinkles of water to ensure it turns from white to translucent during steaming.

Once the cassava is done steaming, pour it into a bowl and mix in the dressing to season it.

Serve the cassava with grilled fish and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary