Niangcook Bowl by @niangcook

35 min

1 serving

🍠

250 g

Attiéké

🐟

150 g

Salmon fillet

🥢

60 ml

Sweet soy sauce

⚫

2.5 ml

Pepper

🌶️

1 tsp

Chilli

🥖

8 g

Breadcrumbs

🍌

180 g

Plantain

🥣

130 g

Greek yogurt

🥜

16 g

Peanut butter

🥢

2 tbsp

Salty soy sauce

🍋

22 ml

Lemon juice

🧂

1.5 g

Salt

🍇

45 g

Pomegranate

🌿

8 g

Parsley

  1. Combine
    • sweet soy sauce
    • black pepper
    • chili pepper

    Combine 2 tbsp sweet soy sauce, black pepper, and 1 tsp chili pepper in a mixing bowl.

  2. Rest
    • salmon fillet
    • sweet soy sauce
    • black pepper

    Coat the salmon fillet in the marinade and let it rest for 10 minutes.

  3. Sprinkle
    • salmon fillet
    • breadcrumbs

    Sprinkle the marinated salmon fillet with 1 tbsp breadcrumbs.

  4. Heat
    • vegetable oil

    Heat 1 tbsp vegetable oil in a frying pan over medium heat.

  5. Pan-fry
    • salmon fillet

    Pan-fry the breaded salmon for 4 minutes on the first side.

  6. Flip
    • salmon fillet

    Flip the salmon and cook for 3 to 4 minutes, until opaque and cooked through.

  7. Peel
    • plantain

    Peel the plantain and cut it into thick rounds on a cutting board.

  8. Pan-fry
    • plantain

    Pan-fry the plantain rounds for 3 to 4 minutes per side until golden and tender.

  9. Whisk
    • Greek yogurt
    • peanut butter
    • salty soy sauce

    Whisk Greek yogurt, peanut butter, 2 tbsp salty soy sauce, 1 tbsp sweet soy sauce, and lemon juice in a clean mixing bowl.

  10. Season
    • salt
    • chili pepper

    Season the sauce with salt and the remaining 1/2 tsp chili pepper.

  11. Place
    • attiéké
    • plantain

    Place the attiéké in a serving bowl and arrange the fried plantain beside it.

  12. Top
    • salmon fillet
    • Greek yogurt
    • peanut butter

    Top the bowl with the cooked salmon and drizzle with the yogurt-peanut sauce.

  13. Serve
    • pomegranate seeds
    • parsley

    Scatter pomegranate seeds and parsley over the bowl before serving.

Niangcook Bowl by @niangcook

35 min

1 serving

🍠

250 g

Attiéké

🐟

150 g

Salmon fillet

🥢

60 ml

Sweet soy sauce

⚫

2.5 ml

Pepper

🌶️

1 tsp

Chilli

🥖

8 g

Breadcrumbs

🍌

180 g

Plantain

🥣

130 g

Greek yogurt

🥜

16 g

Peanut butter

🥢

2 tbsp

Salty soy sauce

🍋

22 ml

Lemon juice

🧂

1.5 g

Salt

🍇

45 g

Pomegranate

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/13

    Combine 2 tbsp sweet soy sauce, black pepper, and 1 tsp chili pepper in a mixing bowl.

    🥢sweet soy sauce
    ⚫black pepper
    🌶️chili pepper
    🥣mixing bowl
    🥄measuring spoon

  2. Step 2/13

    Coat the salmon fillet in the marinade and let it rest for 10 minutes.

    🐟salmon fillet
    🥢sweet soy sauce
    ⚫black pepper
    🌶️chili pepper
    🥣mixing bowl

  3. Step 3/13

    Sprinkle the marinated salmon fillet with 1 tbsp breadcrumbs.

    🐟salmon fillet
    🥖breadcrumbs
    🍽️plate

  4. Step 4/13

    Heat 1 tbsp vegetable oil in a frying pan over medium heat.

    🫗vegetable oil
    🍳frying pan
    🥄measuring spoon

  5. Step 5/13

    Pan-fry the breaded salmon for 4 minutes on the first side.

    🐟salmon fillet
    🍳frying pan
    🥄spatula

  6. Step 6/13

    Flip the salmon and cook for 3 to 4 minutes, until opaque and cooked through.

    🐟salmon fillet
    🍳frying pan
    🥄spatula

  7. Step 7/13

    Peel the plantain and cut it into thick rounds on a cutting board.

    🍌plantain
    🪵cutting board
    🔪chef's knife

  8. Step 8/13

    Pan-fry the plantain rounds for 3 to 4 minutes per side until golden and tender.

    🍌plantain
    🍳frying pan
    🥄spatula

  9. Step 9/13

    Whisk Greek yogurt, peanut butter, 2 tbsp salty soy sauce, 1 tbsp sweet soy sauce, and lemon juice in a clean mixing bowl.

    🥣Greek yogurt
    🥜peanut butter
    🥢salty soy sauce
    🥢sweet soy sauce
    🍋lemon juice
    🥣mixing bowl
    🥄measuring spoon

  10. Step 10/13

    Season the sauce with salt and the remaining 1/2 tsp chili pepper.

    🧂salt
    🌶️chili pepper
    🥣mixing bowl
    🥄measuring spoon

  11. Step 11/13

    Place the attiéké in a serving bowl and arrange the fried plantain beside it.

    🍠attiéké
    🍌plantain
    🍽️plate

  12. Step 12/13

    Top the bowl with the cooked salmon and drizzle with the yogurt-peanut sauce.

    🐟salmon fillet
    🥣Greek yogurt
    🥜peanut butter
    🥢salty soy sauce
    🥢sweet soy sauce
    🍋lemon juice
    🍽️plate

  13. Step 13/13

    Scatter pomegranate seeds and parsley over the bowl before serving.

    🍇pomegranate seeds
    🌿parsley
    🍽️plate

Composition

Ingredients

Types

Grains, Fish, Condiments, Fruit, Dairy, Nuts, Spices, Herbs

Ingredients

Attiéké, Salmon fillet, Sweet soy sauce, Pepper, Chilli, Breadcrumbs, Plantain, Greek yogurt, Peanut butter, Salty soy sauce, Lemon juice, Salt, Pomegranate, Parsley

Notes

Sweet soy sauce (for the marinade), Pepper (for the marinade), Chilli (for the marinade, for the sauce, to taste), Greek yogurt (for the sauce, one pot), Peanut butter (for the sauce), Salty soy sauce (for the sauce), Lemon juice (half a lemon's juice, for the sauce), Salt (for the sauce, to taste), Pomegranate (for topping, no amount given), Parsley (for topping, no amount given)

Allergens

Fish, Soy, Gluten, Milk, Peanuts

Dietetics

Dietary regimen

Pescatarian, Mediterranean diet

Calories

1100 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 124g, Dietary fiber: 11g, Total fat: 47g, Saturated fat: 10g, Sugars: 34g, Omega-3 fatty acids: 2.5g

Nutritional Information

Minerals

Sodium: 2450mg, Potassium: 1510mg, Calcium: 230mg, Iron: 4.2mg, Magnesium: 115mg, Phosphorus: 420mg, Zinc: 2.1mg, Selenium: 62mcg

Vitamins

Vitamin A: 95mcg RAE, Vitamin C: 22mg, Vitamin D: 15mcg, Vitamin B12: 4.5mcg, Vitamin B6: 1.1mg, Folate: 75mcg DFE, Vitamin K: 140mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, measuring spoon, cutting board, chef's knife, frying pan, spatula, plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Ramadan

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Ivorian

Geographic

Ivory Coast, West Africa

Various

Aspect

Texture

Fluffy, Tender, Crispy, Creamy, Juicy

Flavors

Savory, Sweet, Spicy, Tangy, Nutty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner in hot weather), fridge : 2 days (Store in an airtight container,Keep sauce separate when possible,Reheat salmon and plantain until hot), freezer : 1 month (Freeze salmon and attiéké separately,Do not freeze yogurt sauce,Freeze in airtight freezer-safe containers)