Ivorian Garba (cassava semolina, fried fish, aloco and condiments)

Ingredients

• 500 g Cassava semolina (cassava flour) (Fine, preferably Ivorian)
• 600 ml Water (Lukewarm)
• 1 c. à café Salt
• 4 pcs Tilapia fillets (Approximately 150 g each)
• 2 c. à soupe Lemon juice
• 1 pcs Fresh chili (Finely sliced)
• 0.5 c. à café Black pepper
• 4 pcs Ripe plantains (Black skin, sweet flesh)
• 500 ml Peanut oil for frying (At 180 °C)
• 1 pcs Red onion (Finely sliced)
• 1 pcs Carrot (Grated)
• 0.5 pcs Cucumber (Thinly sliced)
• 1 pcs Tomato (Diced)
• 1 c. à soupe White vinegar
• to taste Additional salt

Instructions

1. Prepare the attieke (cassava semolina)

   Mix the cassava semolina with lukewarm water and salt in a bowl. Stir until a homogeneous dough forms, then let rest for 5 minutes for the grains to swell.

   Time: PT5M

2. Steaming the attieke

   Transfer the dough into the steamer basket, cover and steam for 20 minutes. The attieke should swell and become light like couscous.

   Time: PT20M

   Temperature: 100°C

3. Marinate the fish

   In a bowl, combine lemon juice, finely sliced chili, pepper, salt and black pepper. Add the tilapia fillets and coat them. Let rest for 15 minutes at room temperature.

   Time: PT20M

4. Fry the fish

   Heat the peanut oil to 180 °C in the pan. Add the marinated fillets and fry 4‑5 minutes per side until golden and crispy.

   Time: PT10M

   Temperature: 180°C

5. Prepare the aloco (fried plantains)

   Peel the plantains and cut them into slices about 1 cm thick.

   Time: PT5M

6. Fry the aloco

   In the same oil at 180 °C, fry the plantain slices 2‑3 minutes per side until golden and lightly caramelized.

   Time: PT10M

   Temperature: 180°C

7. Prepare the raw vegetables

   Finely slice the red onion, grate the carrot, slice the cucumber and tomato. Mix everything in a bowl with white vinegar, salt and a dash of chili if desired.

   Time: PT10M

8. Assemble the garba

   On each plate, place a portion of attieke, lay a fried fish fillet, add a few aloco slices and generously top with raw vegetables. Serve immediately with extra chili on the side.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Cassava semolina (cassava flour): Fine corn flour
• Instead of Tilapia fillets: Hake, Hake
• Instead of Lemon juice: Apple cider vinegar
• Instead of Fresh chili: Ground chili powder
• Instead of Ripe plantains: Green plantains (less sweet)
• Instead of Peanut oil for frying: Vegetable oil
• Instead of Red onion: Shallot
• Instead of Carrot: Radish
• Instead of Cucumber: Zucchini
• Instead of Tomato: Cherry tomatoes
• Instead of White vinegar: Lemon juice

Equipment Needed

• Pot with steamer basket
• Frying pan (or deep fryer)
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spatula
• Sieve
• Kitchen tongs (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Properly steam the attieke to swell.
• Do not overcook the fish to keep it tender.
• Achieve golden and crispy aloco without burning them.

Chef Tips from the Video

• Lightly drizzle the attieke with a splash of peanut oil before serving for extra shine.
• Use a fresh bird's eye chili for authentic heat.
• Serve the garba with a baguette or lightly toasted sandwich bread to soak up the juices.

Troubleshooting

Storage

Refrigerator: Store the fried fish and aloco separately in airtight containers for 2‑3 days.

Freezer: Attieke freezes for 1 month; reheat by steaming before serving.

Room temperature: Do not leave at room temperature for more than 2 hours for food safety reasons.

Make-Ahead Tips

• Prepare the attieke the day before and steam it before serving.
• Marinate the fish up to 2 h ahead for more flavor.
• The raw vegetables can be pre-cut and kept chilled, seasoned just before serving.