Attiéké poisson braisé

Attiéké poisson braisé combines attiéké, made from fermented cassava, with grilled fish. Dried or frozen attiéké can be moistened and steamed, then loosened with a fork into separate grains. Fish such as tilapia, snapper or sea bass may be marinated with onion, ginger, garlic, parsley, citrus juice and chilli before being cooked over coals or on a barbecue.^[1][2][3]

The fish and cassava grains can be served with onion sauce, chilli and a salad of tomato and onion, sometimes with cucumber and lemon. Fried plantain, or alloco, is another accompaniment. Attiéké is also eaten with other grilled foods or sauces; the fish pairing is one of its preparations.^[2][3][1]