Attiéké with Grilled Fish — Ivory Coast Street Food

Préparation

1. 1

   Prepare the fish: make deep slits on both sides. Season with the crumbled Maggi cube, salt, pepper and lemon juice. Leave to rest for 15 minutes.

2. 2

   Prepare the sauce: slice 2 onions, dice the tomatoes, chop the chilli. Fry the onions in hot oil for 5 minutes, add the tomatoes and chilli, and let it stew for 10 minutes. Season with salt and pepper.

3. 3

   Grill the fish: on a hot oiled grill or in the oven at 200°C (grill setting), cook for 8-10 minutes on each side until nicely golden and slightly caramelised.

4. 4

   Crumble the attiéké into a large bowl. Add a drizzle of oil and a pinch of salt. Steam it (couscous steamer) or microwave for 3 minutes with 2 tbsp of water.

5. 5

   Thinly slice the third onion, season with a pinch of salt and lemon juice to lightly "cook" it raw.

6. 6

   Plate up: arrange the attiéké, the grilled fish on top, coat with the tomato sauce, garnish with the raw onions and chopped parsley.