Attieke are a traditional food from Kenema, one of the biggest cities of Sierra Leone, in the western part of Africa.  People can make Attieke in different ways.  You can cook it with meat, fish, shrimp au gratin, tabouli, and also with shepherd pie. 

Many people like to eat attieke and know it well, but only a few people know how to cook it.  Attieke are in many places in Kenema, in the bar, restaurant, to the Attieke Drom, and you can also make it at home.  People like to make it for dinner, because they used to say it could help you for not being hungry during the night.  I prefer Attieke with meat because my mother used to cook it for me when I invited my friend for dinner at home.

300g of pre-cooked attieke
1 kg of veal, lamb, or chicken
2 whole onions
2 sliced leeks
1 tbsp of tomato paste
4 carrots, sliced
250g of boiled chicken
350 ml of water or vegetable stock
1 g of butter
2 liters of oil

frying pan
casserole dish
knife
teaspoon
water glass
dinner plate
double boiler

First, brown the meat in a casserole dish.  Add onions, leeks and carrots.  Cook for 10 minutes.

Add water or vegetable stock, tomato paste and marguerite spice mix.  Cook over low heat for 1 hour.

Then add the chickpeas, zucchinis, potatoes and saffron.  Cook for ½ hour longer.

After that, take the 300g of pre-cooked attieke and mix it with 2 liters of boiled water, add 1g of butter, 2 maggis, 1 tsp of salt and beat it well.

Finally, but it in the strainer and turn it to the double boiler for 3 minutes.