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Name: Garba
Total time: 40 min
Yield: Serves 4
Cuisine: Côte d'Ivoire
Ingredients: 600 g attiéké; 500 g fresh tuna steaks; 3 ripe tomatoes; 2 onions; 2 hot chili peppers; 80 ml vegetable oil; 1 tsp salt; 1 bouillon cube; 1/2 tsp black pepper

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Côte d'Ivoire40 minServes 4cooked before

Garba

Ingredients9

attiéké600 g
fresh tuna steaks500 g
ripe tomatoes3
onions2
hot chili peppers2
vegetable oil80 ml
salt1 tsp
bouillon cube1
black pepper1/2 tsp

grainseafoodvegetablespice & sauceother

Method

Season the tuna with salt, pepper, and crumbled bouillon, then cut into bite-sized pieces.
Heat the oil in a pan and fry the tuna until golden and cooked through; set aside.
Finely chop the onions, tomatoes, and chili peppers and mix them into a fresh relish with a pinch of salt.
Steam or reheat the attiéké until hot and fluffy, loosening any clumps.
Pile the attiéké onto plates, top with the fried tuna and onion-tomato-chili relish, and drizzle with a little of the frying oil.
Serve immediately while hot.