Braised Fish With A Side Of Attieke And Moyo Sauce
Braised fish seasoned with the right spices can be a simple, but yet delicious meal. The recipe I want to share with you today is " braised fish with a side of attieke and moyo sauce". I discovered this delightful meal while living in Abidjan which is the capital of Cote d’Ivoire. This dish originated in Cote d’Ivoire is one of the staples dishes of Ivorian cuisine and one of my personal favorites.
Attieke is a traditional gluten free couscous made from ground cassava roots that is steamed and is eaten as a side dish. It is fermented cassava and has a mildly sour taste which works well with basic seasoning. It is often eaten with either fried or braised; fish, chicken, seafood… As many traditional African dishes it has spread and is now cooked all over west and central Africa.
This dish always brings back memories from the time I spent in Abidjan, melodic music and convivial meals with friends and family.
Plus, it is super healthy, very quick and easy to cook!
Portions: 4 adults
2 whole medium size mackerel fish preferably the day’s catch (this recipe can be executed with almost any kind of small to medium size fish)
1 Attieke box 1 lb.
1 Green bell pepper
1 tbsp. Red pepper powder (optional)
1 tbsp. Salt
2 tbsp. Black pepper
3 tbsp. Vinegar
1 tbsp. Sunflower oil
2 tbsp. Olive oil
Wash the fish gently with cold water, drain, and pat dry with paper towels. Slit the fish 3-4 times on each side depending on the size and massage the fish inside and out with the fresh lemon juice.
Season generously with ½ tbsp. of salt, 1 tbsp. of black pepper, ½ of red pepper powder (optional), 1tbsp. of vinegar and 1 tbsp. of sunflower oil. Massage the fish generously with this mixture, ensuring that you push some into the cuts on both sides of the fish.
Leave the fish to marinate in the refrigerator for 30 min to 1hour. Remove fish from marinade and grill over charcoal fire. The charcoal adds an additional layer of authentic flavor to the finished dish.
Place the attieke in a steamer basket and steam for about 10 minutes until all water is absorbed. Remove from steamer and work the attieke with a fork to break any clumps, continue the process until it is fluffy.
For the Moyo sauce all you need to do is thinly dice the onions, green bell peppers, tomato and coriander (optional). I always love to pair coriander with fish and sea food it helps bring out the flavor. Add 2 tbsp. of vinegar and 2 tbsp of olive oil. Season with 1/2 tbsp. of salt, 1 tbsp. of black pepper and 1/2 tbsp of red pepper powder (optional), mix and set aside.
Now all you have to do is plate the dish and enjoy!
What is your take on cooking braised fish with a side of attieke and moyo sauce? Would you like to discover more recipes from the African cuisine repertoire? Feel free to leave your comments below!
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