Cassava Couscous is predominantly one of sub-Saharan Africa super meals; widely eaten in northern Nigeria, Ghana and Ivory Coast and other parts of the region. How to make Cassava couscouse comes in different style depending on the country.
Unlike other countries in the region, Ivorian seems to have a peculiar way of preparing the delicious meal. This is how the best Cassava couscous is prepared in the west African country: The fermented cassava couscous, or attieke – as its widely called in the country, is a tangy alternative to wheat couscous.
Attieke tastes and smells tropical with nutty vanilla tones, and brings to ones conciousness (when tasted) – a nolstagia of typical African traditional food. Also like fresh cassava—a vegetable used to make some of the world’s gooier foods, such as tapioca pudding—attieke is both starchy and sticky and a carbohydrate-laden food. It has a slightly sour taste that goes well with your favorite savory and spicy dishes. It’s an easy dish to make and is delicious the next day; just add a bit of water before reheating. It is a gluten-free way to enjoy couscous.
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup minced yellow onion
- ¼ cup minced carrot
- ¼ cup minced celery
- ¼ cup chopped peanuts
- 2 tablespoons black sesame seeds
- 1 bay leaf
- salt to taste
- 1 (300 g) box attieke (cassava couscous)
- 1 cup water
- 2 tablespoons chopped fresh cilantro
Directions
- Heat oil in a large skillet over medium-high heat. Saute onion, carrot, and celery until fragrant, 3 to 4 minutes. Add peanuts, sesame seeds, bay leaf, and salt, stirring often. When the vegetables are tender and the seeds and peanuts have toasted, add the attieke, stirring constantly. Pour the water over the entire pan, distributing evenly.
- Cover and reduce the heat to medium, allowing the couscous to steam until it is moist and heated all the way through, about 5 minutes.
- Remove the cover and fold the couscous with a spatula. Do not stir, as this will mash the couscous, just use a folding maneuver to mix the ingredients from the bottom upwards and let the couscous breathe to help the water evaporate. Top with chopped cilantro.
NOTE
Boxed attieke can be found in African grocery stores or online.
Fresh or frozen attieke can also be used in this recipe, but cooking time should be reduced by 10 minutes.
