West Africa · Main
Attiéké Poisson Braisé (Cassava Couscous with Grilled Tilapia)
Crisp-skinned charcoal-grilled whole tilapia served over steamed fermented cassava couscous with a vibrant, fiery tomato-onion relish.
The story
Originating from the lagoon-dwelling Ébrié people of southern Côte d'Ivoire, attiéké is the undisputed national staple. Paired with fresh lagoon fish braised over red-hot coconut charcoal at open-air maquis restaurants, this combination represents the ultimate Ivorian communal dining experience.
Cook this next
Alloco (Crispy Fried Ripe Plantains with Piment Sauce)
Caramelized, golden fried plantain cubes paired with a smoky, spicy tomato and crushed chili dipping sauce.
Garba (Attiéké with Crisp Salted Tuna and Fresh Chilis)
Iconic Abidjan street fuel consisting of coarse fermented cassava couscous tossed with crushed bouillon, raw chilies, and crispy fried tuna.
Choukouya de Mouton (Smoked Spiced Barbecued Mutton)
Charred, tender mutton parcels braised over hot coals in heavy parchment, coated in pungent kankankan spice, garlic, and fresh habanero.
Foutou Banane (Pounded Ripe Plantain and Cassava Mash)
Silky, elastic Ivorian staple mash of sweet yellow plantains and starchy cassava pounded into a glossy dome.