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Fish, Africa and overseas

Garba, attiéké with fried tuna

Garba is an Ivorian dish for 4 people that pairs steamed attiéké with fresh tuna, marinated in lemon then fried, served with onions, tomatoes, and chili. It takes 35 minutes to make, rated easy, at a cost of €3.90 per person. The key is frying the tuna in small batches in very hot oil, so it keeps a golden crust and a tender center.

Tonight we're headed to Abidjan with a garba, crispy fried tuna on fragrant attiéké, just like on the street corner.

Garba, attiéké with fried tuna
Total time
35 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Garba is Abidjan's most famous street food, eaten standing up, fast, between errands. Attiéké brings a fine, slightly tangy texture, almost like a cassava couscous, while the fried tuna is crisp outside and soft inside. Onions rinsed in cold water stay crunchy without the sharp bite, and fresh chili adds the heat you control yourself.

It's a great weeknight dinner that breaks the routine, quick to make and fuss free. Kids who like breaded fish can enjoy the tuna without the chili, while adults spice up their own plate. Serve it on a summer evening when it's too hot to cook for long, since the attiéké reheats in just a few minutes over steam.

The ingredients

4 people

Fish counter

  • Fresh tuna steaks 700 g

Pantry

  • Attiéké 600 g
  • Flouroften in the pantry 4 tbsp
  • Frying oiloften in the pantry 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red onions 2
  • Tomatoes 3
  • Fresh chili pepper 1
  • Lemon 1

Allergens Fish, Gluten

The step by step recipe

  1. Cut the tuna into large cubes, season with salt and pepper, then let it marinate with the lemon juice. 20 min

    Keep the skin on if you have it, it protects the fish from the heat.

  2. Thinly slice the onions, dice the tomatoes, and chop the chili, removing the seeds if you want it mild.

    Rinse the onions in cold water, they lose their bite and stay crunchy.

  3. Lightly flour the tuna cubes, then fry them in small batches in very hot oil. 10 min

    Never crowd the pan, oil that cools down makes the crust stick and go soft.

  4. Reheat the attiéké over steam or in the microwave, then fluff it with a fork. 5 min

    No attiéké on hand? Sprinkle medium semolina with hot water and cover for five minutes, the result is very close.

  5. Plate the attiéké, top with the fried tuna, onions, tomatoes, and chili.

    Serve the chili on the side, so everyone adds as much as they dare.

Our tips to get it right

  • Pick tuna that's very fresh and firm, it cuts into cleaner cubes and holds together better when fried.
  • Pat the tuna cubes dry before flouring them, otherwise the flour turns into a sticky paste instead of a thin crust.
  • Test the oil temperature with a small piece of bread, if it sizzles right away and browns in a few seconds, the oil is ready.

The variations

  • Swap the tuna for mackerel or sea bream, two firm fish that fry up nicely and hold their shape.
  • For a vegetarian version, replace the tuna with fried plantain fritters, which give the same crisp, golden bite.
  • To save time, buy microwaveable precooked attiéké and fry the tuna while it heats, dinner is ready in twenty minutes.

What to serve it with

  • A chilled hibiscus drink
  • A cucumber salad with oil
  • Extra fried plantains on the side

Storage

Store the fried tuna and attiéké separately in sealed containers, up to 2 days in the fridge. Fried tuna loses its crispness when frozen, so freezing isn't recommended for this dish. Reheat the tuna for a few minutes in a dry skillet and the attiéké over steam or covered in the microwave.

Questions about this dish

Can I replace attiéké with couscous?

Couscous doesn't have the same texture or slightly tangy flavor, but it works in a pinch if you don't have attiéké. The result is less authentic but still tasty.

How do I keep the tuna from sticking to the pan?

Make sure the oil is very hot before adding the tuna, and don't overcrowd the pan. Fry in several small batches so each piece browns without sticking.

Can I prep the tuna ahead of time?

You can marinate it in lemon juice up to 2 hours before cooking, no longer, since the lemon would start to cure the flesh. Frying should always happen right before serving to keep the crust crisp.

Is the chili a must?

No, you can serve it on the side as the recipe suggests, so everyone adjusts the heat to their taste. Kids often enjoy the dish without any chili at all.

How long does it take to make a garba, Ivorian attiéké with fried tuna?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a garba, Ivorian attiéké with fried tuna?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a garba, Ivorian attiéké with fried tuna cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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