Street Meal · Fried Tuna & Cassava
Garba
Photo: KONE SEYDOU KS / Wikimedia Commons · CC BY-SA 4.0
This iconic Abidjan dish takes its name from a Nigerian surname — it was popularized in the late 1980s by traders selling fried fish to factory and market workers.
Garba pairs chunks of deep-fried tuna with attiéké — grated, fermented cassava couscous — topped with tomato, onion, and a fiery chili sauce. Dished out fast and cheap from open-air stalls called 'garbadromes,' found on nearly every street corner in Abidjan.
Why it's made this way: Garba grew out of Abidjan's working-class neighborhoods, where affordable fried fish and cassava offered filling, inexpensive meals for laborers and students.
Roughly what's in it
500kcal
28gprotein
55gcarbs
20gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Ivory Coast
Part of World of Street Food — 690 dishes from 118 countries.
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