Attiéké with Grilled Fish

Name: Attiéké with Grilled Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ivory Coast
Ingredients: 4 cups attiéké (fermented cassava couscous); 2 whole tilapia or sea bream, cleaned; 3 tbsp vegetable oil; 2 cloves garlic, minced; 1 tsp paprika; 1 onion, sliced; 2 tomatoes, sliced; 1 scotch bonnet pepper, minced; Lemon wedges, for serving

4 servings20 min prep20 min cookEasy Ivory Coast

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The Story Behind It

The Tale of Attiéké with Grilled Fish

Story updated September 17, 2026

Attiéké, Ivory Coast's fermented cassava couscous, takes its name from 'adjèkè' in the Ebrié language of the Abidjan lagoon region, where it has been made by groups of women for generations using cassava introduced by Portuguese traders in the 16th century. Paired with grilled fish, it's the Ivorian dish most tied to national identity, recently recognized by UNESCO.

Ingredients

Scale:· 4 servings

4 cups attiéké (fermented cassava couscous)
2 whole tilapia or sea bream, cleaned
3 tbsp vegetable oil
2 cloves garlic, minced
1 tsp paprika
1 onion, sliced
2 tomatoes, sliced
1 scotch bonnet pepper, minced
Lemon wedges, for serving

Instructions

1Score the fish and rub with garlic, paprika, salt, and 1 tbsp oil; let marinate 15 minutes.
2Grill the fish over medium-high heat, about 6-7 minutes per side, until charred and cooked through.
3Steam the attiéké in a covered pot with a splash of water for 5-10 minutes, fluffing with a fork, until warmed through and light.
4Sauté onion and tomato with remaining oil and scotch bonnet for a quick relish.
5Mound the attiéké on plates and top with grilled fish and the onion-tomato relish.
6Serve with lemon wedges.

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