Acheke is another West African meal most popular in Ivory Coast & Senegal but has found its way to other West African countries such as Ghana. Acheke (pronounced ah-cher-ker) is made from shredded cassava and is a very tasty meal. It is usually served with gravy and grilled fish which is garnished with all sorts of things like lime, parsley leaves, tomatoes, etc. If you live outside West Africa, you can visit any African store preferably run by someone from Ivory Coast, Guinea or Senegal (as it would be easier for them to help you identify Acheke) and ask for Acheke. It is usually sold frozen.
For this post, I decided to to try something different by frying the fish instead of grilling.
- 1 Whole Fish (Grilled or Fried)
- Tomatoes (2)
- Dried / Fresh Pepper
- Single Knorr Cube
- 1/4 Tsp Curry Powder
- 1/4 Tsp Thyme
- Parsley Leaves (optional)
- Vegetable Oil
Note: Extra acheke should be stored in the freezer. It is also better to prepare this last so it hot when ready to serve.
- Microwave frozen acheke for about 3 – 4mins.
- Set aside desired amount to cook in another microwave-able plate putting back the rest of the acheke in the freezer
- Using your fingers, separate lumps till it becomes grainy (like raw garri or couscous). If it feels dried out sprinkle water over it and rub in with your finger tips once again separating into grains.
- Place back into microwave for about 1min.
- Acheke should be a bit moist so if dry after microwaving , sprinkle water as needed
- Season with 1/4 of knorr, 1/4 Tsp of vegetable oil. Mix to together.
- Acheke is ready.
To prepare the sauce,
- Nicely chop washed tomatoes, fresh pepper (for this post, I used 1 small fresh pepper as I don’t eat a lot of pepper), 2 slices of onions.
- In a clean dry pot, pour a little bit of vegetable/olive oil and heat under mid-low flame. (Need to keep that heart healthy ;))
- Stir fry the onions for about 1min and pour in the chopped tomatoes and pepper. Stir fry for another 3 mins.
- Add salt to taste, rest of the knorr cube, 1/4 Tsp of curry powder and 1/4 Tsp thyme. Mix and allow to fry till the tomatoes and pepper are cooked.
- Under very low heat to prevent the sauce from over cooking, if using fried fish, put in the fish and stir to allow the sauce to mix well with the fish.
Serve with Kelewele or regular fried plantains and a glass of cool drinking water.