ATTIE’KE’- Ache-ke’ (Cassava Couscous)

ATTIE’KE’- Ache-ke’ (Cassava Couscous) 

Tilapia Served with Atseke
Tilapia served with Atseke and some hot sauce.

ATTIE’KE’ is a side dish that is native to the Ivory Coast, West Africa. However, it is also eaten in Liberia and the western part of Ghana.

Attie’ke’ is made from the Cassava / Yuca plant that is found mostly in West Africa and South America. It is prepared from fermented cassava that has been granulated.

I did not eat at all when growing up but I had heard about it several times. I guess it was because my parents had never eaten it or ate it and did not like it.

So when I finally ate it a few years ago,  it was so delicious and  I felt very cheated because I had been missing out for over 30 years. To make matters worse, it’s so easy to make!

The best place to find this product is an African Store or good ole Amazon. And a popular brand Nayama Natural Attie’ke’. Open up the contents in the box and cook with water, olive oil, and salt.

Nayama Natural Attieke

Serve with roasted or fried Tilapia, mackerel, or cassava fish with alloco, Shitto, or some other hot sauce.

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I will earn a small commission if you decide to make a purchase after clicking through the link.

5 from 10 votes

ATTIE'KE'- Ache-ke' (Cassava Couscous)

Attie'ke' is a side dish made from cassava which originates from the Ivory Coast.

Course Side Dish
Cuisine West African
Keyword Attie'ke' - Acheke' (Cassava Couscous)
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 People
Calories 1400 kcal
Author fnonterah2018


  • 2 Cups Nayama Natural Attie'ke'
  • 2 Cups Water
  • 1 Tbsp Olive Oil
  • Veggies for garnishing
  • Salt to taste


  1. In a bowl pour in your attieke, water, salt, and oil. Mix all the ingredients

  2. Put it in a microwave oven for 5 minutes. Around the 2 minute mark run a fork through it up.

  3. Garnish with veggies once its done with veggies

Roasted Ginger-Garlic Tilapia

There Roasted Ginger-Garlic Tilapia

Roasted Ginger-Garlic Tilapia is a favorite for most Ghanaians and West Africans.

There is a particular section in the city of Accra called Osu that has some of the best street food in the country.

Vendors there serve some of the tastiest tilapia you’ll find in the world.

The secret to the vendor’s success with their tilapia is ginger and garlic.

For Ghanaians and most West Africans Tilapia is a delicacy that we serve with different side dishes.

Some popular side dishes are Banku, Kenkey, Atseke, and Gari.

However, there are some people who will eat the whole fish by itself with a serving of hot sauce.

Over the weekend my family and I had the pictured fish with a serving of Atseke (Cassava Couscous) and it was so delicious I wish you were there.

If I were you I would serve my guests with this delectable dish with potatoes, rice, atseke, etc.

This post contains affiliate links.

I will earn a small commission if you decide to make a purchase after clicking through the link.



5 from 11 votes

Roasted Ginger-Garlic Tilapia

Roasted Ginger-Garlic Tilapia is seasoned with ginger, garlic, onions, oil, water, and salt

Course Main Course
Cuisine West African
Keyword Baked Ginger-Garlic Tilapia
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 1 Person


  • 1/4 Pound Ginger
  • 1/2 Clove Garlic You can use 1 if you so choose
  • 1 Bulb Onion
  • 1/4 Cup Water
  • 2 Tbsp Oil
  • Salt to taste
  • 4 Medium-sized Tilapia


  1. Thouroughly clean the fish

  2. Blend all the ingredients togerther until it forms into a paste

  3. Rub the marinade generously on the tilapia

  4. Let the fish sit for an hour to absorb all the ingredients you'll get better results if you leave it overnight

  5. In a 350 degree fahrenheit pre-heated oven bake your marinated Tilapia for about 45-60 minutes.

Recipe Notes

Hot and Spicy Roasted Tilapia
Tilapia Garnished with Onions and Tomatoes