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Ivorian · West African

Attiéké with grilled fish

Non-vegetarian

Light, slightly sour cassava couscous served with a whole spice-rubbed grilled fish and a fresh tomato, onion and chilli relish. Côte d'Ivoire's favourite maquis (open-air restaurant) meal.

Attiéké with grilled fish is an Ivorian main course from Côte d'Ivoire, ready in about 1 hour 15 minutes and made with tilapia and attiéké (cassava couscous). It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
25 min
Rest
30 min
Total
1 h 15 min
Serves
4
Level
Easy
Calories
644

Ingredients

4 servings

For the marinade

For the attiéké

For the relish

Equipment

Method

  1. Step 1

    Blend the onion (opens in a new tab), garlic (opens in a new tab), ginger, chilli, lime juice (opens in a new tab), oil, pepper (opens in a new tab) and salt to a paste. Rub it all over and inside the fish and into the cuts. Refrigerate 30 minutes.

  2. Step 2

    Grill the fish over medium-high heat (charcoal is traditional) until charred and cooked through, 8–10 minutes per side.

    Food safety: Cook until the flesh is opaque and flakes easily next to the bone.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Mix the relish ingredients with a pinch of salt.

    • 5 min

  4. Step 4

    Break up the attiéké (opens in a new tab), toss with the oil and salt and steam (or microwave covered with a splash of water) until hot and fluffy. Serve with the fish and relish.

About this dish

Origin
Côte d'Ivoire · Well documentedAttiéké comes from the lagoon peoples of southern Côte d'Ivoire, such as the Ebrié and Adjoukrou.Also popular in Burkina Faso, Mali, SenegalMore food from Côte d'Ivoire
Dish
Lunch · Dinner · Main courses · Grills & kebabs
Cooking method
Grilled, Steamed, Marinated / cured
Taste
savoury, smoky, sour, spicy (chilli heat), fresh
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Street food
Cook more with
Tilapia · Attiéké (cassava couscous) · Onion · Garlic · Fresh ginger · Fresh red chilli
Techniques
Grilling · Charcoal grilling · Steaming · Marinating · Curing

Allergens

  • Contains: Fishfrom tilapia

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

644 kcal per serving

Estimated

1 serving ≈ 554 g · recipe makes 4

Where the energy comes from

  • Protein 33%
  • Carbohydrate 41%
  • Fat 26%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy644 kcal116 kcal
Protein53.7 g9.7 g
Carbohydrate67.2 g12.1 g
Net carbohydrate62.7 g11.3 g
Sugars7.1 g1.3 g
Added sugars0 g0 g
Fibre4.4 g0.8 g
Fat18.5 g3.3 g
Saturated fat2.6 g0.5 g
Trans fat——
Cholesterol125 mg23 mg
Sodium1324 mg239 mg
Salt equivalent3.3 g0.6 g
Vitamins & minerals per serving
Potassium
1431 mg
Calcium
78 mg
Iron
2.3 mg
Magnesium
115 mg
Vitamin A (RAE)
28 µg
Vitamin C
51 mg
Vitamin D
7.8 µg
Vitamin B12
4 µg
Folate (DFE)
117 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cucumber.
  • Attiéké (cassava couscous): Raw cassava (FDC 169985) used as a stand-in; attiéké is steamed fermented cassava pulp with a broadly similar moisture and starch content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Wrapping the fish in an oiled foil sleeve or fish cage stops it sticking to the grill.

Common mistakes

  • Turning the fish too early — leave it until it releases from the grill on its own.
  • Steaming attiéké too long: it turns gluey; heat just until hot and fluffy.

Serve with

  • Add aloko (fried plantain) and a hot chilli sauce on the side, as in Abidjan maquis.

Food safety

  • Marinate fish in the fridge; cook until the flesh is opaque and flakes at the bone (63 °C).

Storage

  • Refrigerate leftover fish and attiéké separately up to 2 days.

Reheating

  • Steam attiéké; warm the fish in a low oven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tilapia, 2 whole fish, cleaned and scored1 kg · 1000 g
Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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