Couscous-like steamed grated cassava with a slight tang, served with grilled fish (poisson braisé) and tomato-onion salad.
History
A traditional dish of the lagoon peoples (Ebrié), now across West Africa. It is considered a national dish.
Ingredients
- Cassava
- Fish (tilapia or mackerel)
- Onion
- Tomato
- Chilli
- Palm oil
How it's made
- Peel, grate and ferment the cassava
- Press out the water and dry it
- Steam the grains
- Grill fish with spices over charcoal
- Serve with raw onion, tomato and chilli
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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