Attiéké cup
Tradition and Nutritional Benefits
The recipe takes its name from the coastal city of Grand-Bassam in Ivory Coast. This historic city, a UNESCO World Heritage site, was the first capital of Ivory Coast from 1893 to 1900.
Ingredients
- SêviFood ready-to-eat Attiéké200 g
- Smoked salmon160 g
- Onion1
- Avocado1
- Pomegranate seeds3 tbsp (optional)
- Lemon zest (organic)1 tsp
- Lemon juice or vinegar1 tbsp
- Dill sprigs2
- Olive oil1 tbsp
- Salt, black pepper, and your secret seasoning to taste
Preparation tips
- Pick the dill leaves.
- Finely chop the onions.
- Juice the lemon after grating its zest.
- Cut the avocado flesh into small cubes and drizzle with lemon juice.
- Mix the avocado, onion, pomegranate seeds, and SêviFood Attiéké with the lemon zest, olive oil, salt, and pepper.
- Divide the mixture into 12 verrines and garnish with the smoked salmon and dill leaves.
Variant: Add grapefruit or passion fruit pieces to the mixture.
Products
-
Attiéké – Fermented cassava couscous - 1kg
Regular price CHF 24.90Regular priceUnit price CHF 24.90/kg -
Attiéké – Fermented cassava couscous - 250g
Regular price CHF 8.50Regular priceUnit price CHF 34.00/kg -
Attiéké – Fermented cassava couscous - 500g
Regular price CHF 14.90Regular priceUnit price CHF 29.80/kg
