Garba (Ivorian Attiéké with Fried Tuna and Chilli Onions)
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Ingredients
- 500 g tuna steaks
- 300 g couscous
- 6 tbsp vegetable oil
- 1 red onion
- 3 ripe tomatoes
- 1 scotch bonnet chilli
- 1 lime
- 1 cucumber
Nutrition (per serving)
- Calories
- 660 kcal
- Protein
- 42 g
- Carbohydrate
- 62.3 g
- of which sugars
- 6.3 g
- Fat
- 24.1 g
- of which saturates
- 2.7 g
- Fibre
- 6.2 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Attiéké is fermented cassava couscous, sold frozen in African grocers; couscous is the supermarket swap. Put the couscous in a bowl with a pinch of salt and 1 tbsp oil, pour over 375ml boiling water, cover and leave for 5 minutes, then fluff with a fork.
- 2
Finely chop the red onion, tomatoes and scotch bonnet (deseeded for less heat), mix with the juice of half the lime and a pinch of salt.
- 3
Cut the tuna into 4cm chunks, season with salt and pepper and pat dry.
- 4
Heat the remaining oil in a frying pan over a high heat and fry the tuna for 2-3 minutes, turning, until browned outside and cooked through. Lift out onto kitchen paper.
- 5
Pile the couscous onto plates, drizzle with a little of the hot frying oil as Abidjan street sellers do, top with the tuna and the chilli onion mix, and serve with sliced cucumber and lime wedges.
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