African Cuisine. Poisson braisé, an iconic dish from Central and West Africa
Here’s how to prepare poisson braisé, grilled fish, accompanied by attiéké, fermented cassava similar to couscous, an iconic dish from Central and West Africa, particularly the Ivory Coast. Excellent for summer dinners or lunches. Ttime: 1 hour (+ 1 hour marinating) Serves: 4 Ingredients: 500 g attiéké (cassava couscous) 4 whole fish (tilapia, dorade, […]