Ivorian cassava couscous (Attiéké)

1. Tip the attiéké into a bowl, break up the lumps with a fork and sprinkle with the water so it is evenly moistened.

2. Steam it covered in a steamer basket (or a sieve set over boiling water) for 8-10 minutes, stirring once.

3. Turn it into a bowl, add the oil and salt and fluff it up with a fork until light and loose.

4. Slice the red onion into thin half rings, dice the tomatoes finely and slice the green chilli into thin rings.

5. Toss the vegetables with the lime juice and a pinch of salt.

6. Pile the attiéké onto plates, spoon the fresh vegetable salad on top and serve with grilled fish or grilled chicken.

Tip: Attiéké is a slightly sour side made from fermented grated cassava, the national favourite of Côte d'Ivoire; its best-known pairing is attiéké-poisson braisé, with fish grilled over charcoal. It is sold frozen or dried in Asian or African shops. If you can't find it, you can use couscous, although it is less tangy.