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Garba ivoirien (semoule de manioc, poisson frit, aloco et condiments)
Le garba est un plat emblématique de la Côte d'Ivoire composé d'attieke (semoule de manioc), de poisson frit, d'aloco (plantains frits) et de crudités épicées. Cette version maison reproduit les saveurs du restaurant parisien Garba, avec des étapes détaillées pour chaque composant.
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Cost Breakdown
Critical Success Points
- • Faire gonfler l'attieke correctement à la vapeur.
- • Ne pas surcuire le poisson afin de conserver son moelleux.
- • Obtenir des aloco dorés et croustillants sans les brûler.
Safety Warnings
- • L'huile de friture atteint 180 °C : manipuler avec précaution, éviter les éclaboussures.
- • La vapeur du panier vapeur est très chaude : garder le couvercle fermé jusqu'à la fin.
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