Piment d'Attiéké (Pepper Sauce for Attiéké) is a traditional Ivorian recipe for a classic sauce of habanero chillies, onions, tomato and garlic that's typically served with steamed cassava semolina, attiéké. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Pepper Sauce for Attiéké (Piment d'Attiéké).
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This is the Ivorian recipe for the pepper (chilli) sauce that's typically served as an accompaniment to fermented cassava couscous, attiéké.
Ingredients:
20 small habanero chillies
3 onions
1 large, ripe, tomato
1 garlic clove
2 bay leaves
salt and freshly-ground black pepper, to taste
60ml (1/4 cup) vegetable oil
4 tbsp Dijon mustard
Method:
Combine the chillies and garlic in a food processor and pulse to chop finely (do not process to a purée). Slice the onion finely. Chop the tomato finely.
Heat the oil in a pan, add the onions and fry for 3-4 minutes, until soft and translucent. Stir in the chopped chillies and garlic and fry for 2 minutes to soften. Add the tomato and bayleaves and season to taste with salt and black pepper.
Bring to a simmer and cook for 5 minutes, until the tomatoes start to break down. Add the mustard, stir to combine, cover and cook for 10 minutes.
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