Appetizers
Cassava Couscous with Shrimp (Attieke aux Crevettes)
Ingredients
- 300 g (10 oz) prepared attieke (cassava couscous)
- 250 g (9 oz) shrimp, peeled and deveined
- 2 tomatoes, diced
- 1 onion, finely chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Fresh parsley, chopped, to garnish
Method
- Steam or warm the prepared attieke according to package instructions until fluffy.
- Heat oil in a pan and saute onion and garlic until fragrant.
- Add shrimp and cook 2-3 minutes per side until pink and just cooked through.
- Stir in tomatoes, lime juice, salt and pepper, and cook 2 more minutes.
- Spoon the shrimp mixture over the warm attieke and garnish with parsley.
Introduction: Attieke, granular fermented cassava couscous, is an Ivorian signature side that here is dressed up with sauteed shrimp for a light appetizer portion.
Cultural Background: Attieke, granular fermented cassava couscous, is an Ivorian signature side that here is dressed up with sauteed shrimp for a light appetizer portion.
Tips: Do not overcook the shrimp or they will turn rubbery. Fluff attieke with a fork before serving to keep the grains separate.
Variations: Swap shrimp for grilled fish or serve the attieke plain as a side.
Storage: Store components separately in the refrigerator for up to 1 day; shrimp is best eaten fresh.
Reheating: Reheat attieke gently by steaming; warm shrimp briefly in a pan over low heat to avoid overcooking.
Nutrition: Approx. per serving: 320 kcal, 18 g protein, 45 g carbohydrate, 7 g fat
FAQs:
Q: What is attieke made from?
A: It's a granular couscous made from grated, fermented cassava, a foundational Ivorian starch similar in texture to couscous.
Q: Can I buy attieke pre-made?
A: Yes, it's widely sold pre-steamed or dried in West African grocery stores and needs only brief steaming or microwaving to prepare.
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