Name: Attieke à la bassamoise
Eaten in: Côte d’Ivoire
Foodie: Linda
One of my favorite foods and one of my favorite places in the world together into one splendid dish! I can’t come up with enough superlatives to describe the cassava couscous salad whose name is derived from that of the former capital of Côte d’Ivoire. You can make it in as many ways as you can think of. The version pictured here has lobster, green peas, onions and tomatoes, but I am proposing to start with a simpler recipe with more basic ingredients.
Attieke à la bassamoise
Print recipe
| Serves | 2 |
| Prep time | 20 minutes |
| Meal type | Appetizer |
Ingredients
- 2 cups of attieke (fresh or warmed up)
- 1/2 boiled or steamed chicken breast (optional), (diced)
- 1/2 cup ready-to-eat green peas
- 1/2 cup diced tomatoes
- 1 tablespoon finely chopped onions
- 1 tablespoon finely chopped scallions
- 6 tablespoons vegetable oil, 2 tbsp vinegar, salt and pepper (for the vinaigrette)
Directions
| 1. | Mix the oil and vinegar in a small bowl or a shaker to make the vinaigrette. Add salt and pepper to taste |
| 2. | In a separate, bigger bowl, combine all the other ingredients |
| 3. | Add the vinaigrette and mix well |
| 4. | Serve |
hmm interesting…I actually have some attieke in the fridge and will try this recipe over the weekend.
Let me know how it goes! The key is to moisten the attieke just enough with the vinaigrette, but not so much that it comes soggy
Can I use balsamic vinaigrette?
Yes, you can :)!
That’s what I use!
Just had it for dinner..yum yum. I have some lefovers that I left in the fridge. Do I east it cold?
Nice. Simple and delicious. It’s better eaten fresh, but if you have some leftovers, store them in the fridge. Heat up the leftovers briefly or serve them at room temperature.
What is attieke?
Is there an alternative in the Haitian cuisine, or the American cuisine?
Thank you.
Astree
Hi Astree, Attieke is often described as cassava couscous. It looks like couscous but is made from cassava. It a dish originating from Ivory Coast and is unique to that country. I don’t think there is an alternative in either the Haitian or the American cuisine. You can try and see if you can purchase some attieke from the dry goods section of Tropical chefs (http://www.tropicalchefs.com/store). There is truly nothing like it. Hope this helps.