Attieke and Vegetable Stew - Meat Free Monday
A type of couscous made from fermented and grated cassava, this attieke is complimented beautifully by a simple vegetable stew.
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Cooking tools:
- Colander
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Stove
- Serving bowl
- Kettle
- Wooden spoon
Ingredients
- 1 pack of dried or frozen attieke
- pink Himalayan salt
- oil to drizzle (preferably avocado)
- 1 red onion
- 2 cloves fresh garlic
- 1 fresh chilli
- mixed herb
- bouillon seasoning
- ½ green bell pepper
- 1 can chopped tomato
- fresh finger of ginger
- teaspoon of oil for stir frying
- 1 ripe plantain
- 1 cup of fresh mushrooms
- ½ lettuce
- ½ teaspoon of curry powder
- 3 cups spinach
- vegan shito sauce, optional
- vegan ‘meat’, optional
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