In brief
- Garba: fried tuna served on hot attiéké, with onion, tomato and chili
- Origin: Côte d'Ivoire, born in the streets of Abidjan
- Essential ingredients: attiéké, tuna, onion, tomato, chili
- Fast street food, sold at stalls run by Hausa traders
Origins and cultural history of garba
Garba was born in the streets of Abidjan during the 1970s. Its name is said to come from Dicoh Garba, then Ivorian minister of Animal Production, who reportedly had cargoes of tuna intended for export, until then thrown away, redistributed to traders at the port of Abidjan. The dish, attiéké and fried tuna, has since been sold in small street stalls largely run by Nigerien traders, particularly Hausa traders.
Garba's success grew from the 1990s onward with the rise of zouglou, Ivorian popular music, which brought garba stalls closer to the universities and nightlife spots of Abidjan. It remains today the city's most widely eaten street food, also known as attiéké fish, zéguen or garba dur.
What are the essential ingredients of garba
Garba requires few ingredients, but each one matters to recreate the taste of the Abidjan stalls.
- Dried or fresh attiéké
- Fresh tuna, in steaks or fillets
- Onion
- Tomato
- Fresh chili
- Stock cube
What to know about the garba
The garba is the most widely eaten street meal in Abidjan: fried tuna served on hot attiéké, with onion, tomato and chili. Born in the city's streets in the 1970s, it is sold in small street stalls. The tuna is best fried just before serving, to keep its crispy crust, while the attiéké can be rehydrated a little ahead of time.
Frequently asked questions about garba
Where does the name “garba” come from?
The name is said to come from Dicoh Garba, Ivorian minister of Animal Production in the 1970s, who initiated the redistribution of tuna cargoes intended for export to traders at the port of Abidjan. The dish later took this minister's name.
Can garba be prepared in advance?
Tuna is best fried just before serving, to keep its crust crisp. Attiéké, however, can be rehydrated a little in advance and reheated when plating.
Where to find garba ingredients in France?
NKOSI sells dried attiéké and garba condiments (chili, stock) and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
