West Africa · Street food
Garba (Attiéké with Crisp Salted Tuna and Fresh Chilis)
Iconic Abidjan street fuel consisting of coarse fermented cassava couscous tossed with crushed bouillon, raw chilies, and crispy fried tuna.
The story
Named after Garba, a Nigerien merchant in Abidjan who first popularized the pairing in the 1970s among university students, this dish is the absolute lifeblood of Abidjanais youth culture. The tuna used is traditionally called 'faux-thon' (skipjack/bonito) and is flash-fried in well-seasoned oil.
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