- Name: Attieke huile rouge (palm oil cassava couscous)
- Eaten in : Côte d’Ivoire (Ghana, other West African countries)
- Category: Traditional
I have grown to appreciate this recipe. It definitely wasn’t a favorite of mine growing up, but as my palate grew more sophisticated, I picked up on the subtlety of the lightly salted palm oil mixed with the lightly acidic attieke. And yes, yummy, all about the hints of flavors, but it works. The light soup goes superbly with the sauce claire, or light soup made from west-African eggplants (or zucchini). It is a very simple, yet colorful and original dish that is appreciated by many.
Attieke huile rouge Recipe (Palm oil cassava couscous)
Print recipe| Serves | 2 |
| Prep time | 10 minutes |
Ingredients
- 2 cups attieke (cassava couscous
- 2 tablespoons red palm oil
- salt
Directions
| 1. | Heat up the palm oil for a few minutes, add in salt |
| 2. | Mix the oil with the attieke until well blended. |
| 3. | Serve as accompaniment to a light soup. |
