Garba-Style Spiced Tuna with Fermented Cassava Couscous

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A beloved Côte d'Ivoire street-food classic built on two staples: steamed fermented cassava couscous tossed with fragrant spiced tuna cooked down in a tomato-pepper gravy. Hearty, quick, and brightly seasoned, this plate captures the punchy coastal flavor of Abidjan in a single bowl.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 5 gSugar
• 24 gProtein
• 780 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the fermented cassava couscous

• 3 cups attieke (fermented cassava) granules
• 1 3/4 cups warm water
• 1 teaspoon fine sea salt
• 1 tablespoon vegetable oil
• 1 tablespoon fresh lime juice

For the garba-spiced tuna

• 3 cans (5 oz / 140 g each) tuna in oil, drained
• 3 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 ripe tomatoes, finely chopped
• 1 scotch bonnet pepper, finely chopped (seeds removed for less heat)
• 1 tablespoon tomato paste
• 1 Maggi seasoning cube, crushed
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon fine sea salt, plus more to taste

For assembling and serving

• 1 small red onion, thinly sliced
• 1/4 cup roughly chopped fresh cilantro
• Lime wedges
• Pickled green pepper rings (optional)

Directions

1. Combine the cassava granules, warm water, salt, oil, and lime juice in a heatproof bowl; stir, cover, and let hydrate for 10 minutes while you start the tuna.
2. Heat 3 tablespoons oil in a wide skillet over medium heat. Add the diced yellow onion and bell pepper and cook, stirring, until softened and lightly golden, about 5 minutes.
3. Stir in the garlic, ginger, scotch bonnet, tomatoes, and tomato paste; cook until the mixture thickens into a thick paste and oil begins to pool at the edges, about 6 minutes.
4. Crumble in the Maggi cube and add the cayenne, thyme, bay leaf, and salt. Cook for 1 minute to bloom the spices, then add the drained tuna along with 1/4 cup water; gently break the fish into chunks and simmer for 6 to 8 minutes until the sauce coats the tuna and turns glossy.
5. Meanwhile, set a steamer basket over a pot of simmering water. Spread the hydrated cassava granules in a lined steamer and steam, covered, for 12 minutes, stirring once halfway, until tender and fluffy.
6. Transfer the steamed cassava to a large bowl, drizzle with 1 tablespoon oil, and fluff with a fork, breaking up any clumps so it resembles light, grainy couscous.
7. Taste and adjust salt on both components; remove the bay leaf from the tuna sauce.
8. Mound a generous portion of the cassava couscous onto each plate, spoon the garba-spiced tuna alongside, and finish with sliced raw red onion, cilantro, and a squeeze of lime.
9. Serve immediately with extra scotch bonnet on the side for anyone who wants more heat.

Cook’s Notes

• Authentic garba vendors fry an egg alongside the tuna; crack two eggs into the sauce in the last 3 minutes of simmering for an extra-rich street-food version.
• If you can't find attieke granules, substitute with fine dry cassava couscous (gari is too coarse) and follow the same hydration and steaming method.
• Tuna in oil gives a much rounder flavor than water-packed; drain only lightly rather than pressing the fish dry.
• The cassava is done when it is tender but still holds a faint grain and is not gummy; oversteaming turns it sticky.
• Balance the heat with extra lime and a few slices of raw onion on top – the acidity cuts beautifully through the spicy oil.

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