Spezialität Côte d'Ivoire * Chez Fadi

Dessert

Thiacry/Dèguè - West African dessert with cherry compote

By Fadi April 23, 2022

The month of Ramadan lasts for a little over a week. In that context, I'd like to share another recipe with you – this time a dessert. It belongs to a category I didn't even know existed until a few months ago, but one that immediately captivated me. Since starting my food blog, I've been discovering wonderful new dishes every day, especially from West Africa. I'm constantly reminded of the culinary treasures that African cuisine has to offer. Today I'd like to introduce one of these treasures: Thiacry. This dessert consists mainly of millet granules or millet couscous, which is made from a mixture of millet flour and water. Ready-made millet couscous can be found in many African grocery stores. Preparing millet couscous is similar to preparing wheat couscous: it's first steamed, then cooled, and then mixed with milk, sweetened condensed milk, or yogurt. Depending on your taste, you can add dried fruits like raisins, shredded coconut, or spices. Alternatively to the traditional…

Main course

Attiéké with fried red snapper and avocado-pepper-tomato salad

By Fadi May 29, 2021

When I first tried attiéké, I was thrilled. I knew it was my first time, but definitely not my last. At first glance, attiéké resembles couscous (in an oriental style). The taste, however, is more similar to gari. Traditionally, attiéké is often served with fried or grilled fish and a side salad. However, it can also be served with a vegetable stir-fry (vegetable stir-fry with attiéké) or a tomato sauce. Preparation: The type of fish you use is entirely up to you. This recipe works just as well with tilapia, sea bream, or any other type of fish. Those who have been reading my blog for a while know that I love to experiment. That's why I tried a new type of fish for this recipe. First, the fish needs to be thoroughly cleaned. Then, rub it all over with half a lemon. The lemon juice not only gets rid of any strong fishy smell, but…

Vegetable stir-fry

Vegetable stir-fry with Attiéké

By Fadi December 19, 2020

Attiéké is a specialty from the Ivory Coast. It's a side dish made from fermented cassava, similar to gari from Cameroon, but with a significant difference in preparation and appearance. At first glance, attiéké looks like oriental couscous and is therefore sometimes called "Ivorian couscous." Unlike traditional couscous, attiéké has a slightly sour taste. This comes from the fermentation of the cassava and gives attiéké its distinctive flavor. Attiéké is prepared in the same way as couscous and can be served as a side dish with meat, fish, vegetables, and more. When I first tried attiéké, I was hooked. I love this side dish because of its slightly sour taste, which reminds me of bobolo, its texture, and its easy preparation, which is similar to couscous. Today we're sharing Attiéké's recipe as a side dish to a vegetable stir-fry. Enjoy! Preparation: Et voilà! Bon appétit!