🐟 Attiéké with grilled fish, alloco, and spicy sauce – The popular dish from West Africa

✨ Introduction

Attiéké with fish and alloco is a traditional dish from Ivory Coast and all of West Africa. It combines fluffy cassava semoule with spicy grilled fish, fried plantains, and a fresh, spicy sauce. Here you can find out how to prepare this delicious dish step by step at home.

📝 Ingredients (for 2 people)
🐟 For the fish:
2 whole fish (e.g., sea bream or tilapia)
2 cloves of garlic
1 onion
1 tsp fresh ginger (grated)
1 tsp mustard
1 tsp paprika or curry powder
1 bouillon cube
Salt, pepper
1 tbsp vegetable oil
Juice of one lemon
🍚 For the attiéké:
400 g attiéké (fermented cassava semolina)
1 tbsp vegetable oil
Salt
A little water
🍌 For the alloco:
2 ripe plantains
Oil for frying
A pinch of salt
🌶 For the hot sauce:
1 red onion
1 tomato
½ bell pepper (red or yellow)
1 chili pepper (optional)
2 tbsp oil
Juice of half a lemon
Salt, pepper
👨🏽🍳 Preparation
1. Prepare and grill the fish
Clean and gut the fish and make small cuts in the sides.
Puree all the ingredients for the marinade in a blender.
Rub the mixture into the fish, including the incisions. Marinate in the refrigerator for 1 hour.
Cook in the oven or on the grill at 200°C for approx. 25 minutes.
2. Prepare the attiéké
Moisten the attiéké with a little water and leave to soak.
Mix with oil and salt.
Steam for 10–15 minutes, stirring occasionally.
3. Alloco (plantains)
Peel the plantains and cut into slices.
Fry in hot oil until golden brown.
Drain on kitchen paper and sprinkle with salt.
4. Hot sauce
Cut the onion, tomato, bell pepper, and chili into fine strips.
Mix with oil, lemon juice, salt, and pepper.
Leave to stand for 10 minutes.
🍽 Serving

Place a portion of attiéké on a plate, place the grilled fish next to it, add the alloco and serve the hot sauce separately or pour it over the dish.

💡 Tip

For even more flavor: drizzle lemon juice over the fish while grilling or add a little garlic to the sauce.