Entree: Cote d'Ivoire – Central Culinary Region – Garba (Ivorian street-style fried tuna served with attiéké, a steamed cassava couscous, and spicy tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 4 cups (600 g) prepared attiéké (steamed cassava couscous)
- 1/2 cup (120 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil for attiéké
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1–2 Scotch bonnet or habanero peppers, minced (to taste)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) bouillon powder or 1 bouillon cube, crushed
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) tomato paste (optional, for richer sauce)
- Lime wedges for serving

Instructions

1. Prepare the attiéké according to package directions or rehydrate and steam until fluffy. Transfer to a bowl, toss with 1 tbsp (15 ml) vegetable oil and a pinch of salt, then keep warm and fluff with a fork.
2. Make the sauce: heat a small skillet over medium heat with 1 tbsp (15 ml) oil. Add half the sliced onion and sauté until translucent, 3–4 minutes. Add the garlic, tomatoes, minced peppers, tomato paste (if using), bouillon and a splash of water; simmer until saucy and slightly reduced, about 6–8 minutes. Stir in lime juice, salt, pepper, and chopped parsley, then remove from heat.
3. Season the tuna steaks with salt and pepper and a little lime juice. Heat the 1/2 cup (120 ml) vegetable oil in a heavy skillet or deep pan until hot but not smoking. Fry the tuna steaks 2–4 minutes per side depending on thickness until cooked at the edges and slightly crisp; traditional garba often uses well-seared or deep-fried tuna.
4. Drain the tuna briefly on paper towel, then break or slice into chunks. To serve, mound attiéké on plates, top with fried tuna pieces, spoon generous amounts of the spicy tomato-onion sauce over the tuna, and garnish with the remaining raw sliced onion and extra lime wedges.