This is an AI-generated image.

Garba

Name: Garba
Total time: 40 min
Yield: Serves 4
Cuisine: Côte d'Ivoire
Ingredients: 400g Fresh tuna; 250g Couscous; 2 tbsp Lemon juice; 1 Onion; 1 Tomato; 2 Green Chili Pepper; 1 tsp Salt; To taste Oil for frying; 1 tsp Chicken bouillon

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Attiéké topped with fried tuna, raw onion, and chili — Abidjan's student-favorite street meal.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Garba is a simple dish of attiéké (fermented cassava) topped with fried tuna and showered with chopped raw onion, tomato, and chili. Cheap and filling, it's hugely popular with Abidjan's students and workers, and specialist stalls called 'garbadromes' are all over the city. It's usually eaten by hand.

🌆 Where it's eaten: At lunchtime in Abidjan, students line up at a garba stall to receive paper plates piled with attiéké and fried tuna.

🥕 Ingredients (serves 4)

Fresh tuna 400g
Couscous 250g
Lemon juice 2 tbsp
Onion 1
Tomato 1
Green Chili Pepper 2
Salt 1 tsp
Oil for frying To taste
Chicken bouillon 1 tsp

👩‍🍳 Instructions

Cut the tuna into large cubes and toss with salt.
Fry crisp in 170°C oil.
Rehydrate the couscous in boiling water and add lemon juice and a little salt for tang.
Finely chop the onion, tomato, and green chili and toss with the stock powder and salt.
Mound the couscous on plates and top with the fried tuna.
Pour over plenty of the chopped vegetables.

← More Côte d'Ivoire recipes 🗺 Explore another country