Ivory Coast's most beloved street food: coarse cassava couscous served with crispy fried tuna steaks, diced tomatoes, onions, and fiery pepper sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: newspaper or plate
Garnishes: sliced scotch bonnet, onion rings
Accompaniments: pepper sauce, fried plantain
Instructions
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1
Season tuna steaks with salt and crushed Maggi cube on both sides.
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2
Fry tuna in hot oil until golden and crispy on both sides, about 4 minutes per side. Set aside.
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3
Fluff attiéké by hand, breaking any clumps. Season lightly with salt.
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4
Mix diced tomatoes, sliced onion, and minced scotch bonnet in a bowl.
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5
Serve attiéké on a plate, place fried tuna on top, and spoon the tomato-onion-pepper mixture over everything.
Did You Know?
Garba is named after the informal food markets where Nigerien migrants first popularized fried tuna with attiéké in Abidjan during the 1980s.
Chef's Notes
Equipment Tips
- frying pan
- mixing bowl
- sharp knife
Garnishing
sliced scotch bonnet, onion rings
Accompaniments
pepper sauce, fried plantain
The Story Behind Garba
Garba emerged from the bustling markets of Abidjan in the 1980s, created by Nigerien street vendors who paired cheap fried tuna with attiéké. It became the affordable lunch of choice for students and workers, and is now one of the most iconic Ivorian street foods.
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