Ingredients

1gm Attiéké (dry in cans)

Salad

3 tomatoes, diced

1 red onion, diced

1 green pepper, diced

1/2 Maggi cube (optional)

Vegetable oil

Accompaniment

Chicken roti (or grilled fish)

Hardware

Steamer  

Instructions

Place the attiéké in a large salad bowl and humecte with at least 250 ml of water, preferably more, to obtain a well-mouled grain. Separate by blending your fingers together.

Place the dampened attack over a steam cooker in a clean line. I was referencing the ling and cooking it for 8 to 10 minutes under steam.

Move the limb, slightly remember the attiéké, and refer to the limb. Continue to steam-cook for another 8 to 10 minutes.

Put the attire in a salad and grate it with a fork.

Salade

Combine red onion, pimento, and tomato in a salad bowl.

Season with vegetable oil and the ejected Maggi cube.

Assemblage

Present the salad topping on top of an assiette with a piece of grilled fish or roast chicken.