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Garba (fried tuna and attiéké)

Name: Garba (fried tuna and attiéké)
Total time: 30 min
Yield: 4 servings
Ingredients: for frying Olive oil; 400 g, chunked Tuna; 400 g Attiéké (fermented cassava couscous); 2 Tomato; 1 Onion; 1 Chili pepper

Preparation time: 30 min
Servings: 4 servings

Ingredients

4 servings

Olive oil — to buyfor frying
Tuna — to buy400 g, chunked
Attiéké (fermented cassava couscous) — to buy400 g
Tomato — to buy2
Onion — to buy1
Chili pepper — to buy1

Preparation

Heat the frying oil to 180°C (355°F).
Fry the tuna chunks for 5-6 minutes until golden and crisp on the outside.
Steam the attiéké, fluffing it with a fork.
Prepare a raw tomato sauce by mixing finely chopped tomato, onion and chili with a splash of oil.
Plate the attiéké, place the fried tuna on top and serve with the tomato sauce on the side — Abidjan's most popular street food.