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Atchéké de manioc: recipe illustration
Everyday meals

Atchéké de manioc

Grated cassava semolina, steamed until light and granular, to be enjoyed with grilled fish and a spicy sauce. It's a popular, quick dish, typical of the Togolese coast.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

Nutrition facts

675 kcal per serving

Protein
37.9 g
Carbohydrates
103.7 g
of which sugars
14.7 g
Fat
9.9 g
of which saturated fat
1.6 g
Fiber
8.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the atchéké semolina under cold water and drain it well.
  2. Steam it for 15 minutes in a couscoussier, stirring from time to time.
  3. Meanwhile, scale and gut the fish, then grill them in a pan or in the oven at 200 °C for 15 minutes.
  4. Prepare the sauce: sauté the sliced onion in the oil, add the chopped tomatoes and chili and let simmer for 10 minutes.
  5. Season the sauce with the salt, pepper and bouillon cube.
  6. Take the atchéké out of the steamer, fluff it with a fork and let it cool slightly.
  7. Arrange the atchéké on plates with the grilled fish.
  8. Drizzle with hot sauce and serve immediately.

Variations and tips

Tuna atchéké. Replace the whole fish with tuna steaks seared for 3 minutes on each side.

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Original Ecomely recipe.