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Acheke with grilled fish originated from Côte d’Ivoire in West Africa, but has been adopted by most African countries and other countries around the globe. Acheke can literally be eaten with anything, but is most popularly enjoyed with fried or grilled fish.
Ingredients for making Acheke and Grilled Fish
• Fish – Tilapia, Red Fish, Mackerel or Salmon.
• Onion
• Ginger
• Garlic
• Tomatoes
• All-purpose seasoning
• Bell pepper – different colors
• Pepper – habanero pepper. Red chili, cayenne pepper
• Salt
• Cassava – grated
Preparing Acheke:
Pour the dried grated cassava on a splatter guard, and on the gas cooker, and stir continuously, avoiding lumps. Put on and off the fire for about 25 mins until cooked and fluffy.
Preparing Grilled Fish
Clean your fresh fish and marinate them with blended garlic, ginger, onion and all-purpose seasoning. Add salt if needed. Let it sit for about 30 minutes to an hour before grilling. When done, garnish with grated bell peppers, onions and tomatoes.
Preparing red and green sauce
Blend cayenne pepper, onion, garlic and tomatoes. Heat oil and add chopped onions. Toss for a minute, and add the blended sauce. Stir until cooked. Instead of red sauce, others prefer green sauce. In that case, you will add green bell peppers instead of tomatoes before blending.
Enjoy your Acheke and grilled fish with your preferred sauce!
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Source: Omanghana.com/SP
