Chef Habiba Diaby grew up watching her grandmother and mom in the kitchen. From a young age she was encouraged to make her own recipes, spice mixtures and create meals for the family. “One day I was cooking for my grandma and I wanted to remake her delicious marinated mackerel. I wanted to surprise her, so when she finally left the kitchen I was so excited and started to prepare my attieke (cassava couscous),” Diaby shares. “When I turned around to grab my lovely fish, I found the cat already partaking on my main ingredient. I started crying and my grandma thought it was the cutest thing!”
Diaby grew up in Ivory Coast in West Africa, a place known for its cuisine of grains, fish, fresh fruits, vegetables and spices. “African food is the best food in the world,” Diaby gushes, “but so many people don’t know about it.” She describes it as full of flavor and spice (but not spicy). For someone who is newly experiencing African food, she recommends chicken yassa, a thick stew prepared with an abundance of onions, garlic, mustard, lemon juice, herbs and spices.
Diaby’s all-time favorite dish is the grilled fish recipe she’s sharing here. Her Le Poisson Braisé involves a whole fish marinated in garlic, parsley, green pepper and seasonings. Served with rice and plantains to soak up the dynamic sauce, it is a complete meal you will be dreaming about making again and again.
Originally in law school, Diaby switched gears to follow her passion and opened Nkasso restaurant in Downtown Allentown in 2023. The restaurant offers traditional favorites as well as modern adaptations, such as creating chicken wings with her favorite seasonings. “I realized when I moved here that everyone loves chicken wings,” Diaby laughs, “so I put my spin on them with African spices and they are a huge hit here at Nkasso. Being creative in the kitchen is my favorite thing about cooking.”
Nkasso | 44 N. 8th St., Allentown | 484.221.1926 | nkassofood.com
Le Poisson Braisé
Ingredients
Fresh lemon (to clean the fish)
Pompano (or the fish of your choice)
1 Tbsp. ground garlic
1 Tbsp. ground parsley
1 Tbsp. ground green pepper
2 Tbsp. oil
½ Tbsp. black pepper
Choice of seasoning (Diaby uses Knorr granulated chicken bouillon)
Instructions
Clean your fish using lemon.
Mix all ingredients together and marinate the fish in the refrigerator for at least 30 minutes.
Grill the fish for 10 minutes on each side (350 degrees), continuing to add any extra marinade as it cooks.
Diaby enjoys serving this dish alongside her attieke, but she also recommends rice, plantains and potatoes
Published as “Beyond the Menu” in the May 2024 edition of Lehigh Valley Style magazine.
