West Africa · Main
Attiéké au Poisson Grillé (Fermented Cassava Semolina with Fried Fish)
Crisp whole tilapia accompanied by tangy steamed cassava couscous, piquant salsa, and fried plantains.
The story
Introduced through deep cultural and trade exchanges with neighboring Côte d'Ivoire, attiéké paired with seasoned fried tilapia is now a central weekend feast in Burkinabè cities like Bobo-Dioulasso and Ouagadougou. Burkinabè open-air maquis elevate the dish by pairing it with generous portions of alloco and fiery raw pepper salsas. The unique mild acidity of attiéké is the result of anaerobic fermentation of grated cassava using a traditional starter, which is steamed briefly until fluffy and translucent.
Cook this next
Benga (Savory Black-Eyed Pea Stew with Potash and Oil)
Tender, velvety black-eyed peas simmered with potash and soumbala, served with fragrant peanut oil and chili.
Dolo (Fermented Red Sorghum Artisanal Ale)
A traditional Burkinabè opaque red sorghum ale with a refreshing lactic sourness, earthy grain maltiness, and gentle natural effervescence.
Fura da Nono (Spiced Millet Flour Spheres in Cultured Milk)
Hearty, spiced steamed pearl millet spheres mashed smoothly into chilled fermented cow's milk.
Galo (Spiced Sorghum and Black-Eyed Pea Dumplings)
Crisp, golden-crusted spiced dumplings made from a textured batter of red sorghum flour, crushed cowpeas, and fiery bird's eye chilies.