Hello my foodies,
Today I present a simple, tasty and chic recipe. Yes chic because of the elegant look that it portrays. We definitely eat with our eyes before we can taste anything, in case you have not noticed. Nobody would want a dish with a weird looking. For a nice presentation, you do not need to buy expensive plates, you can simply start with plates of basic colors: white and black. If your dish has dark colors, use white plates and if your dish has brighter colors, use the black plates to more focus on the colors. I might be far from this week subject, but I hope you get the message.
Back to the recipe; I am sharing some delicious grouper skewers served with fried Attieke. Attieke is cassava couscous from Côte d’Ivoire. It is easy to find it at most African or International supermarket. If you have eaten Attieke and fish before, you will love this dish because it is full of flavors.
Grouper Skewers - Fried Attieke
- 4.5 oz grouper filler
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp akpi grated Ricinodendron seeds
- 1 tsp salt
- 1 tsp black pepper
- 2 red bell pepper
- 2 green bell pepper
- 2 lbs attieke
- 2 onion
- 1 in ginger
- 4 garlic cloves
- Olive oil
- Soak your skewers 30 mins if you are using wooden skewers.
- Cut the dish in big cubes.
- Mix 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp akpi grated, 1 tsp salt, 1 tsp black pepper, 1 tsp olive oil, 1 tsp vinegar and season the fish.
- Let it marinate 5 mins at least and in the meantime, cut belle peppers in big squares and put them on the skewers with the fish.
- Fry in a pan for 10 minutes while turning them, but be careful as fish can detach easily and break.
- Chop 1 onion, 1/2 red bell pepper, 1/2 green bell pepper, 1 in ginger, 4 garlic cloves.
- Fry the veggies into 3 tbsp of olive oil a low heat.
- Add Attieke and fry for 2 minutes.
- Use a round bowl to shape your attieke before serving.
- Add the fish skewers.
- Grind the rest of the vegetables with salt, pepper , 1 tbsp olive oil, 1/2 tbsp vinegar to make a sauce and serve it with your dish.