Bassamoise Salad

Ingredients (serves 4)

The base

• 500g attiéké (fresh or dehydrated)
• 2 tablespoons oil (sunflower or olive)

The toppings

• 3 large firm tomatoes, seeded and diced
• 1 large finely chopped red onion (milder)
• 1 cucumber, diced
• 1 bell pepper (green or yellow) for crunch
• Fresh chopped parsley or coriander

The protein (choose one)

• Flaked tuna (canned in water or oil)
• Peeled and sautéed shrimp
• Diced smoked chicken

The dressing

• Juice of 2 limes
• 4 tablespoons oil (coconut, olive or sunflower)
• Salt, pepper

Optional: A little chopped fresh chili or mustard.

Preparation

1. Prepare the attiéké
If using fresh attiéké: Rub it between your hands to separate the grains and steam for 5 to 10 minutes.

Let it cool completely. This is the secret to a successful salad: the attiéké must not be hot, otherwise it will cook the raw vegetables.

2. Cut the vegetables
Cut all your vegetables into small, even dice (brunoise style). The smaller the pieces, the better they will blend with the fine texture of the attiéké.

3. The mix
In a large salad bowl, mix the cold attiéké with the vegetables and your chosen protein (tuna or shrimp).

Add the fresh herbs.

4. The dressing
Prepare the vinaigrette separately by mixing the lemon juice, oil, salt and pepper.

Pour over the salad and mix gently so as not to crush the cassava grains.