Recipe · Ivorian

Attiéké with fried fish

Garba style, from Côte d'Ivoire

Garba is Abidjan's favourite quick meal: a mound of attiéké, crisp fried fish, raw onion, tomato and fresh hot pepper, with a spoonful of the hot frying oil on top. Attiéké is grated, fermented cassava, steamed until light and fluffy, with a gentle sour taste. This home version uses tilapia or mackerel, which are easy to find in Ottawa.

Linocut-style print of a whole fried tilapia on a mound of attiéké, with onion, tomato, green chili and lime

Serves: 4 people
Prep: 35 min (includes 15 minutes to marinate)
Cook: 25 min
Total: 1 h

Ingredients

1 kg attiéké (ready-to-heat), or dried attiéké prepared as on the package
4 small whole tilapia, cleaned and scaled, or 4 mackerel, cut in thick steaks
2 onions: half of one for the marinade, the rest thinly sliced
2 garlic cloves and a thumb of ginger
2 seasoning cubes
2 limes
2 firm tomatoes, diced
1 scotch bonnet pepper or 2 green chilies, finely chopped (to taste)
Vegetable oil for frying, about 2 cups
Salt

Steps

Season the fish
Make two or three cuts on each side of the fish. Crush the half onion, garlic and ginger with one seasoning cube, the juice of one lime and a pinch of salt. Rub it into the cuts and leave for 15 minutes.
Fry until crisp
Wipe off the extra marinade and pat the fish dry so it crisps. Heat about 2 cm of oil in a wide pan over medium-high heat (175 °C / 350 °F). Fry the fish 5 to 7 minutes per side, until deep golden. Drain on paper and keep 3 or 4 tablespoons of the frying oil.
Heat the attiéké
Break up the attiéké with your fingers. Steam it for 8 to 10 minutes, or microwave it covered with a splash of water for 3 to 4 minutes, stirring halfway, until hot and fluffy. Fluff with a fork and season with the second cube, crumbled, and a pinch of salt.
Make the onion and tomato topping
Toss the sliced onion, tomato and hot pepper with a pinch of salt and the juice of half a lime.
Serve garba style
Pile the attiéké on plates, set the fish on top and add the onion and tomato on the side. Spoon a little of the warm frying oil over the attiéké and serve with lime wedges.

Tips

In Abidjan, garba is usually made with fried tuna. Tilapia and mackerel give the same crisp result and are easy to find here.
Dried attiéké keeps for months in the cupboard. Ready-to-heat attiéké is quicker: it only needs warming.
Leftover attiéké keeps 2 days in the fridge. Warm it with a splash of water so it stays soft.
Fried ripe plantain (alloco) is a classic side.

Ingredients available at our store

Find these at Africa World Market, 1392 Cyrville Rd, Ottawa. Free parking.

Attiéké, several kinds, including dried attiéké
Whole tilapia and mackerel
Scotch bonnet peppers
Seasoning cubes
Ripe plantains for alloco

What we carry changes with deliveries. Call us to check before you come.

Call the store · (613) 244-0325 Get directions

Not cooking tonight? Foodies Chap, the restaurant inside our store, serves garba (attiéké with fried fish).

Questions

What is attiéké?

Attiéké is a staple from Côte d'Ivoire made from cassava that is grated, fermented, pressed and steamed. It looks a little like couscous, with a light, slightly sour taste.

Is attiéké the same as couscous?

No. Couscous is made from wheat semolina. Attiéké is made from cassava, so it tastes different and contains no wheat. If you need to avoid gluten strictly, check the package.

What is the difference between attiéké and garba?

Attiéké is the cassava itself. Garba is the dish: attiéké served with fried fish, raw onion, tomato, hot pepper and a little frying oil.

Where can I buy attiéké in Ottawa?

Africa World Market, 1392 Cyrville Rd, Ottawa, carries attiéké, including dried attiéké, along with tilapia, mackerel and scotch bonnet peppers. Call (613) 244-0325 to check what's in stock.