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Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal

Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal

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From the Publisher

The First Pan-African Vegan Cookbook

Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa.

Cassava Tabbouleh with Radishes and Herbs

Serves 4 | Prep Time: 20 min | Cook Time: 2 hours, 15 min

For generations, a large Lebanese population has made Côte d’Ivoire their home. Ivorians are very fond of dishes that come from the country of cedar trees. This tabbouleh, a combination of two iconic dishes—tabbouleh from Lebanon and attiéké from Côte d’Ivoire—is my way of paying homage to the cross-cultural sharing that makes Côte d’Ivoire so rich.

  1. Steam the attiéké for 15 min in a steamer or heat in a microwave for 1- 2 min to reheat it. Place in a large bowl.
  2. Add the radishes, scallions, mint, and parsley.
  3. To make the dressing, mix the lemon juice, oil, garlic powder, salt, and pepper in a small bowl. Pour over the tabbouleh and toss to combine.
  4. Season with salt and black pepper. Serve immediately so the attiéké doesn’t get soggy.


  • 1 small ball (14 ounces/400 g) prepared attiéké (cassava couscous)
  • 1 bunch radishes, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 bunch mint, chopped
  • 1 bunch parsley, chopped
  • Juice of 1 lemon
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic powder
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