Togo Style Steamed Cassava Grains

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Togo's beloved steamed cassava dish features light, fluffy grains with a delicate tang from natural fermentation. Traditionally served as a side with grilled fish or spicy pepper sauce, it makes a satisfying base for any West African meal. This recipe walks you through the traditional method of grating, fermenting, and steaming fresh cassava at home.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 5 gFat
• 0.8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 3 gSugar
• 2.5 gProtein
• 320 mgSodium
• 380 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 28 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the cassava

• 2 lbs (about 1 kg) fresh cassava roots, peeled
• 4 cups warm water, for soaking
• 1/2 teaspoon salt
• 1 tablespoon lime juice

For finishing

• 2 tablespoons palm oil or vegetable oil
• 1/2 teaspoon fine salt
• 1 small onion, finely chopped
• 1/4 cup warm water, for fluffing

To serve (optional)

• 4 small grilled tilapia or mackerel
• 1 cup spicy tomato-pepper sauce
• 1 tomato, sliced
• 1 small red onion, sliced

Directions

1. Peel the cassava roots, cut them into 2-inch chunks, and rinse thoroughly under cold running water.
2. Grate the cassava using the fine side of a box grater or the grating disc of a food processor until you have a moist, fluffy pulp.
3. Transfer the pulp to a large bowl, stir in the lime juice and salt, cover loosely with a clean cloth, and let it ferment at room temperature for 24 to 36 hours until it develops a mild sour aroma.
4. Wrap the fermented pulp in a clean cheesecloth and squeeze firmly to extract as much liquid as possible, then rub the pulp through a medium-mesh sieve to form small, couscous-like grains.
5. Spread the grains on a clean tray and let them rest for 20 to 30 minutes to dry slightly and firm up.
6. Set up a steamer pot with about 2 inches of water and bring it to a rolling boil over high heat.
7. Line the steamer basket with cheesecloth, spread the cassava grains evenly inside, cover, and steam for 25 to 30 minutes, fluffing gently with a fork at the halfway point.
8. Transfer the steamed grains to a mixing bowl, drizzle with warm palm oil, sprinkle with the salt and chopped onion, sprinkle in the warm water, and toss gently with a wooden spoon until evenly coated and fluffy.
9. Pile the warm cassava grains onto a serving platter and accompany with grilled fish, spicy pepper sauce, and sliced fresh tomatoes and onions.

Cook’s Notes

• For a quicker version, substitute 2 cups of store-bought attiéké mix (available at African markets) and skip the fermentation and pressing steps.
• The 24- to 36-hour fermentation is essential for the authentic tangy flavor; do not shorten it unless using a prepared mix.
• Palm oil gives the classic golden color and authentic taste, but any mild vegetable oil will work as a substitute.
• Press out as much moisture as possible before steaming to keep the grains separate rather than clumping together.
• Leftovers can be refrigerated for up to 2 days and refreshed by steaming again for 5 minutes before serving.

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