Attieke with Grilled Tilapia and Kachumbari

Attieke, fermented and steamed cassava grated into tiny couscous-like grains, is a staple across Côte d'Ivoire, usually served alongside grilled fish at roadside spots. This version keeps that pairing simple: tilapia fillets rubbed with lemon, paprika, and a little olive oil, then grilled until they flake easily.

A fresh kachumbari, tomato, red onion, cucumber, and cilantro tossed together, adds crunch and acidity that plays well against the mild, slightly tangy attieke underneath.

Since attieke is made from cassava rather than wheat, this whole plate is naturally gluten-free, and the grilled fish makes it a genuinely high-protein meal without much added fat. It's a light, satisfying dinner that doesn't sit heavy. Attieke has a pleasantly tangy, slightly fermented flavor that's worth seeking out at African grocers, and it's a dependable gluten-free base whenever rice or couscous made from wheat isn't an option.