1 ball of Attiéké
1 or 2 large tomatoes
1 big onion
Salt to taste
1 cube Maggi (optional)
African pepper (optional)
Place Attiéké in a microwave-safe dish.
Add 1/2 cup of water and salt to Attiéké.
Allow the semolina to absorb all the water.
Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)
8 pieces of chicken with skin (wing or thigh)
240 ml vinegar (1 cup)
250 g flour (2 cups)
2 teaspoons black pepper
3 teaspoons of salt
4 teaspoons of garlic powder
4 teaspoons of onion powder
1 teaspoon of paprika
Mix the vinegar with a liter of water and salt. Add the chicken and let rest for an hour.
Drain all the water
Beat the eggs
In a large bowl, put the flour
Add salt and pepper, garlic powder, onion powder and paprika
Dip the piece of chicken in the mixture with the egg
Roll it well in the flour so that it is well covered everywhere
Tap it to remove the excess
Repeat the soaking in the egg and then in the flour
Fry 12 to 15 minutes depending on the size of the pieces
Once a beautiful golden color is obtained, it’s perfect
Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.
On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
Add tomatoes, cube taste and add salt if necessary.
Serve Attieke with the tomato mixture and the fish