Garba d’Abidjan (Crispy Spiced Tuna with Fluffy Attiéké Cassava Couscous & Tomato-Chili Salsa) – Authentic Côte d'Ivoire Recipe
Abidjan’s undisputed #1 street food icon: crunchy golden tuna over fluffy couscous with bright tomato-onion salsa.
- Country of Origin
- 🇨🇮 Côte d'Ivoire (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy golden yellowfin tuna medallions, Steamed attiéké (cassava couscous) or couscous, Finely diced fresh tomato, Fresh lime juice, Garlic
Ingredients for Garba d’Abidjan (Crispy Spiced Tuna with Fluffy Attiéké Cassava Couscous & Tomato-Chili Salsa) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy golden yellowfin tuna medallions, prepped into bite-sized pieces
- 1.5 cups steamed attiéké (cassava couscous) or couscous, washed and trimmed
- 1 cup finely diced fresh tomato
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Côte d'Ivoire seasoning (garlic, ginger, white pepper, vegetable oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add crispy golden yellowfin tuna medallions and steamed attiéké (cassava couscous) or couscous along with garlic, ginger, white pepper, vegetable oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with finely diced fresh tomato and serve straight from the skillet.