Mangu

garba

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Garba is a traditional dish from Ivory Coast, primarily composed of attiéké (fermented cassava pulp) and tuna. It is often served with tomatoes, onions, and sometimes hard-boiled eggs. The dish is named after the containers (garba) in which the attiéké is traditionally sold. It is a popular street food and is considered a national dish in Ivory Coast.

garba

salt

vegetable oil

chopped tomatoes

egg

fresh parsley

maggi cube

onion

Recipe

Ingredients:

  • 2 cups of Garba (Ivorian Attieke)

  • 1 large onion

  • 2 fresh tomatoes

  • 1 canned tuna

  • 4 boiled eggs

  • 1 cucumber

  • 1 bunch of parsley

  • Salt to taste

  • 1 tablespoon of vinegar

  • 2 tablespoons of vegetable oil

  • 1 tablespoon of mustard

  • 1 tablespoon of Maggi cube or bouillon cube


Instructions:

  1. Start by preparing the Garba (Attieke). Follow the instructions on the package. Usually, it involves rinsing the Attieke under cold water, then steaming it for about 5 minutes until it's fluffy.

  2. While the Attieke is cooking, prepare the rest of the ingredients. Dice the onion, tomatoes, cucumber and parsley. Set aside.

  3. In a large bowl, mix together the vinegar, vegetable oil, mustard, Maggi cube or bouillon cube, and salt. This will be the dressing for the salad.

  4. Once the Attieke is cooked, let it cool for a few minutes. Then, add it to the bowl with the dressing. Mix well to make sure the Attieke is well coated.

  5. Add the diced vegetables to the bowl and mix well.

  6. Drain the canned tuna and add it to the bowl. Mix well.

  7. Finally, slice the boiled eggs and place them on top of the salad.

  8. Serve the Garba at room temperature or slightly chilled. Enjoy!