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

Method

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