Place the attiéké in a metal bowl then place in a steamer basket and steam until all the water has been absorbed.

Now remove from the steamer and work the attiéké with a fork to break up any clumps.

Return to the steamer and cook for about 10 minutes more.

Turn the attiéké into a bowl and work with a fork to break up all the clumps (if the clumps do not break up, then it has not cooked enough.

Steam for a further 10 minutes.

Continue with this process until the attiéké is fluffy and cooked but not sloppy (it should look like couscous or grits).

Once it is done, turn into a large bowl and work in the vinegar, crumbled Maggi cubes and olive oil. To serve, turn the attiéké onto a dish and garnish with a little diced tomato and thin slivers of sliced onion.