Grate the 300 g attiéké ball into a mixing bowl until the cassava grains are loose and even.

Add 60 ml of the warm water and 1 tablespoon of vegetable oil to the grated attiéké, then mix until lightly moistened.

Pour water into the pot and bring it to a gentle boil over the stovetop.

Transfer the moistened attiéké to the steamer basket and steam it over the pot for 10 minutes until fluffy and hot.

Peel and finely chop the garlic, then finely slice the spring onion and onion.

Finely dice the tomato and chop the fresh coriander.

Peel and devein the 10 shrimp, then season them with half the salt, black pepper, smoked paprika, and African spice blend.

Heat the remaining 1 tablespoon vegetable oil in the frying pan over high heat, then add the chopped garlic.

Add the seasoned shrimp and cook for 2 to 3 minutes per side until pink, opaque, and lightly browned.

Combine the spring onion, onion, tomato, coriander, cheddar cheese, and optional hot chili pepper in the second mixing bowl.

Squeeze in the lemon juice and add the remaining salt, black pepper, and 1 teaspoon vegetable oil, then toss the fresh sauce well.

Divide the steamed attiéké between two serving plates and top it with the cooked shrimp.

Spoon the fresh green sauce over or beside the shrimp attiéké, then serve immediately.