Cassssva Fish with Ateke

Cassssva – the earth apple of the tropics The Cassssva plant belongs to the spurge family and originates from South America. Portuguese colonizers brought it to Africa and Asia in the 16th and 17th centuries.

It is best known by its French name, manioc. Its brown, arm-thick roots are rich in carbohydrates, while the leaves contain mainly proteins.

In its raw state, the cassava plant is inedible: it contains the active ingredient linamarin, which releases prussic acid. This is the plant’s natural protection against parasites – in order to consume cassava, the active ingredient linamarin must be extracted.

Ateke – fermented cassava meal To make the cassava root edible, it is typically processed into ateke in the Ivory Coast. For this purpose, the cassava is ground and fermented for one day. Next, the excess juice is squeezed out and the cassava meal is finally dried. The final product resembles couscous or bulgur in color, but is more neutral in taste. In Germany, it is available in Afro stores, mainly as a frozen product. If you want to use fresh cassava roots, you should peel them and cut them into small strips and put them in salt water for about 20 minutes. Next, they are ready to be served on the spot or, like potatoes, they can be deep-fried or made into porridge.

Roast the fish: rinse and gut the fish,

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