Attieke with Grilled Tilapia and Kachumbari
Ivorian cassava couscous served alongside lemon-paprika grilled tilapia and a bright tomato-cucumber 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.
Ingredients
- 2 cups attieke (cassava couscous), prepared per package directions
- 4 tilapia fillets, about 150g each
- 1 tbsp olive oil
- 1 lemon, juiced
- 1 tsp paprika
- 1 tomato, diced — for kachumbari
- 1 small red onion, thinly sliced — for kachumbari
- 1 cucumber, diced — for kachumbari
- 1 tbsp chopped cilantro — for kachumbari
- to taste salt and pepper
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Rub tilapia fillets with olive oil, lemon juice, paprika, salt, and pepper.
- 2Grill or pan-sear the fillets over medium-high heat for 4-5 minutes per side until flaky and cooked through.
- 3Prepare the attieke according to package directions, fluffing with a fork.
- 4Toss diced tomato, red onion, cucumber, and cilantro with a pinch of salt for the kachumbari.
- 5Serve the grilled tilapia over a bed of attieke, topped with the kachumbari.