Attiéké and Fish

Preparation

1. Prepare the fish marinade: Blend together the garlic, ginger, half the onion, parsley, scotch bonnet, lemon juice, bouillon, salt, and black pepper until a coarse paste forms. Make 3–4 diagonal incisions on each side of the fish. Rub the marinade all over the fish and deep into the cuts. Marinate for at least 15 minutes (30+ is better).
2. Prepare the attiéké: Place the dried attiéké in a large bowl. Sprinkle with the warm water, mixing gently with your fingers to moisten evenly. Separate all the grains — there should be no clumps. Let rest 5 minutes. Transfer to a cloth or steamer basket and steam over boiling water for 8–10 minutes. Stir, steam for another 5 minutes. Fluff with a fork. Season lightly with salt and a drizzle of oil.
3. Fry the fish: Heat the vegetable oil in a deep pan over medium-high heat. When hot, carefully lower the fish into the oil. Fry for 5–7 minutes per side until deeply golden and crispy on the outside. The skin should be crunchy and the flesh cooked through. Remove and drain on paper towels.
4. Make the onion-tomato salad: Dice the tomatoes, thinly slice the red onion and cucumber (if using). Combine in a bowl. Dress with olive oil, a squeeze of lemon, salt, and a pinch of pepper. Toss gently.
5. Serve: Mound the warm attiéké on each plate. Place the fried fish alongside. Spoon the fresh onion-tomato salad over and around. Add extra sliced fresh chili if desired. Eat with your hands — the classic Ivorian way.