Attieke and Vegetable Stew

Made In Hackney
  • Serves: 4
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

A type of couscous made from fermented and grated cassava, this attieke is complimented beautifully by a simple vegetable stew.

Ingredients

For the attieke

  • 1 pack of dried or frozen attieke
  • pink Himalayan salt
  • oil to drizzle (preferably avocado)

For the vegetable stew

  • 1 red onion
  • 2 cloves fresh garlic
  • 1 fresh chilli
  • mixed herb
  • bouillon seasoning
  • ½ green bell pepper
  • 1 can chopped tomato
  • fresh finger of ginger
  • teaspoon of oil for stir frying
  • 1 ripe plantain
  • 1 cup of fresh mushrooms
  • ½ lettuce
  • ½ teaspoon of curry powder
  • 3 cups spinach
  • vegan shito sauce, optional
  • vegan ‘meat’, optional

Method

To make the attieke

In a bowl, mix equal amounts of attieke and boiling water and let sit for a minute or two until the water is fully absorbed. Half a cup per portion should be enough – but depends how hungry you are.

Add 1 tablespoon avocado or olive oil and a pinch of salt.

If using frozen attieke, leave out for an hour to defrost. Add to a colander and place in a pan with 1 inch of water and steam for 5 minutes.

Add 1 tablespoon avocado oil and a pinch of salt.

Set aside until ready to plate.

To make the vegetable stew

Heat a large frying pan with avocado or olive oil. Once hot, add the chopped onions, minced garlic, ginger, chopped pepper and chilli. Sauté for 2-3 minutes.

Add half a can of chopped tomatoes, mixed herbs, and bouillon seasoning and cook for 10 minutes.

Add the mushrooms and cook for a further 5 minutes.

Serve in a bowl with lettuce and plantain.

Additonal notes

Recipe courtesy of Duchess Nena, Made In Hackney Cookery Teacher.

“Duchess Nena introduced many cooks to attieke for the first time on her debut West African cooking course with us and it was a huge hit. It is a type of couscous made from fermented and grated cassava. It originates from Cote D’Ivoire but is enjoyed by people in most West African countries. It is complimented beautifully by a simple veg stew.”

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