On today's menu, we had the Attiéké with grilled Tilapia. Enjoy and leave your comments or questions below.
450ml of olive oil
3 cloves of garlic
180g of washed ‘Keta School boys’ (African Anchovies).
50g of fresh mint
2 whole green chilies (Optional)
Zest of 1 lemon (Optional)
2 cups of Gari
1 medium chopped red onions
1 green chili, finely chopped.
50g of chopped mint
20g of Oregano
100g of soaked green raisins / Apricots
2 large yellow / red tomatoes (Optional)
50g of chopped spring onions
70ml of water or vegetable stock.
Salt and pepper to taste.
100g of diced Mushrooms
1 finely diced shallot
Half a teaspoon of thyme
1 tablespoon of vinegar
1 tablespoon of the infused 'Keta School boys' oil
Place a saucepan on a very low heat and add the olive oil.
Add the ‘Keta school boys’ to the oil and cook for 4 minutes.
Add the Chili, zest of Lemon, Garlic, Mint or your preferred herb (Rosemary, Thyme or tarragon) to the oil and stir.
Cook for a further 2 minutes and take off the heat.
Leave the oil to cool down and infuse for at least an hour. Best to infuse the oil for at least 24hrs before using.
Soak the green raisins in lukewarm water for
In a frying pan, add 1 tablespoon of the infused olive oil on a low heat.
Add the shallots and fry gently for about 5 minutes, add the mushrooms and cook for 2 minutes. Increase the heat and add 1 tablespoon of vinegar and cook till the vinegar evaporates (this will take about 2 minutes).
Pour the Gari into a bowl, add the water/stock and mix well.
Add 5 tablespoonfuls of the infused oil, green raisins, red onions, shallot & mushroom mix, spring onions, mint ,yellow tomatoes or just use any left over vegetables.
Add salt and pepper to taste. Mix well and serve
|Attiéké with grilled Tilapia|
All photos and recipes are by the owner of this blog.