Ivorian Fermented Cassava with Grilled Fish

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This iconic street-food duo from Côte d'Ivoire pairs fluffy, slightly tangy steamed fermented cassava with smoky whole grilled fish, a bright onion-tomato-pepper relish, and a kick of chili. The cassava has a light, couscous-like texture that soaks up the peppery juices from the fish for an unforgettable plate.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 34 gProtein
• 780 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Fermented Cassava

• 2 cups attieke semolina (fermented dried cassava grains)
• 1 1/2 cups warm water
• 3 tablespoons palm oil, melted
• 1 teaspoon fine salt
• 1 small yellow onion, finely grated

For the Grilled Fish

• 4 whole tilapia or red snapper, about 8 oz each, gutted and scaled
• 3 tablespoons vegetable oil
• 2 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt and 1/2 teaspoon black pepper

For the Onion-Tomato Relish

• 2 large red onions, thinly sliced
• 3 ripe tomatoes, diced
• 2 scotch bonnet peppers, finely chopped
• 2 tablespoons vegetable oil
• 1 bouillon cube, crumbled
• 1/4 teaspoon salt

Directions

1. In a large bowl, combine the attieke semolina with the grated onion, salt, and warm water; stir well and let rest 10 minutes so the grains soften and absorb moisture evenly.
2. Transfer the moistened cassava to a steamer basket lined with cheesecloth, drizzle the melted palm oil over the top, and steam over briskly boiling water for 15 minutes, fluffing gently with a fork at the halfway point.
3. Meanwhile, prepare the fish: whisk together the vegetable oil, lemon juice, garlic, ginger, paprika, thyme, salt, and pepper in a small bowl until well blended.
4. Rinse the fish under cold water, pat thoroughly dry, and rub the marinade generously all over including inside the cavity; let stand 15 minutes at room temperature.
5. Heat a charcoal grill or heavy grill pan to medium-high heat. Cook the fish 5 to 6 minutes per side until the skin is charred and crisp and the flesh flakes easily with a fork.
6. While the fish grills, make the relish: heat oil in a skillet over medium heat, add the sliced onions and cook 4 to 5 minutes until softened and lightly caramelized at the edges.
7. Stir in the diced tomatoes, scotch bonnet peppers, crumbled bouillon, and salt; simmer 4 to 5 minutes until the tomatoes break down into a chunky, juicy sauce.
8. Remove the steamed cassava from the pot and fluff with a fork to separate the grains; it should look pale golden and feel light and slightly sticky.
9. Pile the cassava onto a large platter, arrange the grilled fish alongside, and spoon the warm onion-tomato relish generously over each fish.
10. Serve immediately with extra sliced chili, lime wedges, and cold drinks.

Cook’s Notes

• If attieke semolina is unavailable, use grated cassava that has been fermented 24 hours, pressed dry, and crumbled into small grains before steaming.
• For the most authentic flavor, grill over real charcoal so the fish picks up a deep smoky aroma you cannot get from gas or a grill pan.
• Palm oil gives the cassava its traditional golden color and subtle nutty taste; substitute with light olive oil if needed but expect a milder flavor and paler appearance.
• Score each fish with two or three diagonal slashes on both sides so the marinade penetrates deeply and the flesh cooks evenly through the bone.
• Adjust the scotch bonnet quantity to your heat tolerance and remove the seeds and membranes for a milder, fruitier relish.

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