Entree: Cote d'Ivoire – National Cuisine – Garba (Ivorian street-food dish of fried tuna served with attiéké cassava couscous and a spicy tomato-chili sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for seasoning the fish
- 6 cups (1.4 L) vegetable oil for frying, or enough for deep frying
- 3 cups (360 g) attiéké cassava couscous (rehydrated according to package if pre-dried)
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) lime juice
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 small Scotch bonnet or habanero pepper, finely chopped (adjust to heat preference)
- 2 tbsp (30 ml) palm or vegetable oil for sauce
- 1 garlic clove, minced
- 1 medium tomato, finely chopped or 2 tbsp (30 g) tomato paste diluted with 2 tbsp (30 ml) water
- 1 tsp (5 g) bouillon powder or 1 bouillon cube, crumbled (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Fried plantain slices for serving (optional): 1 large ripe plantain, sliced and fried in oil

Instructions

1. Pat the tuna steaks dry and season both sides with 1 tsp salt and the black pepper. Lightly brush with 2 tbsp vegetable oil.
2. Heat the deep-frying oil in a heavy pot or deep fryer to 350°F (175°C). Fry the tuna steaks in batches 3–5 minutes per side depending on thickness until golden and crisp on the outside and cooked through to your preference. Drain on paper towels and keep warm.
3. Meanwhile, prepare the attiéké: place attiéké in a bowl, sprinkle with sugar, 1 tbsp lime juice, and 2 tbsp water if needed, then fluff with a fork. If using dry packaged attiéké that requires steaming, follow package directions and then season as above.
4. Make the piment-style sauce: in a small skillet heat 2 tbsp oil over medium heat, sauté minced garlic briefly, add chopped tomato or diluted tomato paste, chopped hot pepper, and bouillon if using. Cook 3–4 minutes until slightly thickened. Remove from heat and stir in remaining 1 tbsp lime juice and chopped parsley or cilantro. Taste and adjust salt or heat.
5. To assemble, place a generous mound of attiéké on each plate. Top with a fried tuna steak. Arrange sliced onion and tomato alongside, add fried plantain if using, and spoon the spicy tomato-chili sauce over the tuna or serve on the side.
6. Serve immediately with extra lime wedges and hot pepper on the table.