Attiéké au Poisson

Ingredients

• 400 g attiéké (cassava couscous)
• 2 medium whole fish
• 3 medium tomato
• 1 medium onion
• 4 cloves garlic
• 1 tbsp ginger
• 2 whole chili
• 3 whole lime
• 30 ml vegetable oil

Steps

1. Steam attiéké (pre-fermented cassava semolina) over boiling water 10 minutes, fluffing halfway; keep warm.
2. Score the whole fish diagonally on both sides.
3. Blend garlic, ginger, chili, lime juice, and a pinch of salt into a paste and rub into the scored fish.
4. Rest fish 15 minutes so the marinade penetrates.
5. Meanwhile, dice tomato and onion very small; toss with more lime juice, a splash of vegetable oil, salt, and a chopped chili for the salad.
6. Grill fish over hot coals or in a grill pan, 6-7 minutes per side until crisp-skinned and cooked through.
7. Plate a mound of attiéké next to the fish, a heap of the onion-tomato salad on the side.
8. Squeeze fresh lime over everything just before eating.

Tips

• Attiéké is at African grocers, sometimes labeled "cassava couscous". Couscous is a stand-in but the fermentation flavor is lost.
• The raw onion-tomato salad is not optional — it cuts the richness.