Garba (Fried Tuna with Attiéké)

Name: Garba (Fried Tuna with Attiéké)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ivory Coast
Ingredients: 1 1/2 lbs fresh tuna steaks, cubed; Vegetable oil, for frying; 4 cups attiéké; 2 tomatoes, diced; 1 onion, diced; 1 scotch bonnet pepper, minced; 2 tbsp lemon juice; Salt, to taste

4 servings15 min prep15 min cookEasy Ivory Coast

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The Story Behind It

The Tale of Garba (Fried Tuna with Attiéké)

Story updated September 17, 2026

Garba, deep-fried tuna served over attiéké, emerged in Abidjan's Treichville, Abobo, and Adjamé neighborhoods in the late 1980s, popularized among university students for being cheap and filling. Its name is often traced to a Nigerien vendor called Garba, credited with pairing the fried fish and cassava couscous, a nod that stuck as the dish spread citywide.

Ingredients

Scale:· 4 servings

1 1/2 lbs fresh tuna steaks, cubed
Vegetable oil, for frying
4 cups attiéké
2 tomatoes, diced
1 onion, diced
1 scotch bonnet pepper, minced
2 tbsp lemon juice
Salt, to taste

Instructions

1Season the tuna cubes with salt and let sit 10 minutes.
2Heat oil to 350°F and fry the tuna cubes in batches 3-4 minutes until golden and just cooked through; drain.
3Steam or warm the attiéké until light and fluffy.
4Toss diced tomato, onion, scotch bonnet, and lemon juice together for a fresh relish.
5Serve the fried tuna over attiéké, topped with the tomato-onion relish.

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