ATTIEKE (GARI) RECIPE

Attiéké is dish made from Cassava that is part of the cuisine of Côte d'Ivoire in West Africa and enjoyed by the Nzema tribe in Ghana.

The dish is prepared from fermented Cassava that has been grated and steamed.

This recipe uses Gari which is fermented grated and fried Cassava and as such it’s a creative recipe.

I have included natural Yoghurt to this recipe, to mimic the slight sour taste of the traditional Attieke mixture. Best to add some Olive oil to the steamed Gari for a depth of flavour. 

Alternatively you can purchase Attieke online or from specialist African Grocers, break it into crumbs, steam it and follow the rest of the recipe.

Ingredients 

200g of Gari

1 tablespoonful of natural Yoghurt 

2 tablespoonfuls of Water

1 tablespoonful of Olive oil

Salt to taste

Alternatively 

Crumble 200g of ready made Attieke and steam.

Method 

Watch how to prepare this creative recipe on my YouTube channel below;

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Best to serve the Attieke with my Fish or Lamb stew recipe.

All photos, recipes and videos are by the owner of this blog. 

ATTIÉKÉ (GARI)

 This recipe is to inspire, hence if you don't have some of the ingredients mentioned (herbs)etc, try and use what you have available. Leave your comments or questions below. 

On today's menu, we had the Attiéké with grilled Tilapia. Enjoy and leave your comments or questions below. 

Ingredients

Oil Infusion

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)

Attiéké

2 cups of Gari 

1 medium chopped red onions

1 green chili, finely chopped.

50g of chopped mint

20g of Oregano

Grilled Okra (Optional) Click below for recipe

http://ndudu-by-fafa.blogspot.co.uk/2015/09/tangy-grilled-okra.html

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.

Shitake Mushrooms

Sautéed Mushrooms

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

Method;

Keta School Boys

Oil Infusion

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 

6 minutes

Mushrooms

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.