when I think of Garba, I think of comfort food. Its very filling and just takes you straight to bed after eating !

If I could choose any food item to survive on for the rest of my life, it would probably be attieke! Native to Ivory Coast, this filling dish is definitely one that can become addicting. My favorite way to enjoy attieke is with tomatoes, cucumber , onions and lemon. “Garba” also known as attieke is commonly eaten with roast or fried meat, roast fish or fried which is the most common way it’s eaten in Ivory Coast. I enjoy eating this meal too with SWEET FRIED PLANTAIN. You can whip this simple meal up in under 30 minutes!

Ingredients for this recipe

I used frozen fish fillets for this recipe. Meat, chicken or any fish of your choice will do.

  • Fish Fillets ( You can find them in any supermarket store.
  • Plain Flour
  • 1 teaspoon adobo
  • 1 teaspoon garlic powder
  • 1 teaspoon of cayenne pepper (optional)
  • 1 teaspoon of jumbo seasoning (or any bouillon mix)
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Cucumber (optional)
  • Tomato
  • Onions (purple or regular yellow onions)
  • Habanero pepper or Jalapeños (if you can’t handle spice you can omit this all together or use the Jalapeños; making sure to rid of the seeds where most of the heat lives)
  • Vinegar or lemon
  • Vegetable or avocado oil
  • Attieke. This can be bought frozen or fresh

Attieke Ingredients

Attieke ( You can find at any african store especially the market. )

1 tbsp Avocado oil https://amzn.to/3Hl0NFj

1 lemon or lemon juice https://amzn.to/3ATnIVF

Salt . You can use table or sea salt


Attieke Instructions:

1. In a bowl, simply mix equal amounts attieke and water and let sit for a minute or two until the water is fully absorbed.

2. Cover attieke and heat in a microwave until warm (about 2-3 minutes.)

3. Season to taste. We chose to simply add 1 tablespoon avocado oil and a pinch or two of salt

That’s it! The attieke is now ready to be added to our dish!

Preparing the fish

  1. Thaw your fish out in cold or lukewarm water if using frozen fish Fillets. Typically the fish should thaw out within 1-2 hours)
  2. Wash your fish well and pat the fillets dry with paper towels (if you don’t pat your fish dry, once you fry your fillets, they will break down)
  3. Season your dried fillets with adobo, salt, and pepper
  4. Season your flour with the adobo, salt, pepper, garlic powder, cayenne pepper (optional) and jumbo. Make sure your flour is well seasoned. I like to put my finger in there and taste.
  5. Coat your fillets with the flour mix (lightly coated; you just need a good dusting of the flour on your fish)
  6. Heat up your oil in a frying pan or pot (make sure you use enough oil that you can deep fry your fillets). Heat the oil until it’s hot enough but not smoking hot (if it’s too hot your coating will burn as soon as the fish touches the oil)
  7. Once your oil is hot, drop your fish in. Cook each side for about 4 mins before flipping. Continue to flip your fillet back and forth until you get a golden-brown crust. This process typically takes 10-12 minutes depending on how hot your oil it.
  8. Once your fish is cooked, take out of the oil and place on paper towels to help soak up some of the excess oil and to help keep your fish crispy. If you skip this step, the fish will be super oily and look/taste soggy in oil which is not great.



This step is super duper quick! Chop up your onions, tomato, cucumber, and habanero/jalapenos finely and soak them in a splash of vinegar. Serve with some fried onions seasoned with maggi cubes. Serve with some hot chilli pepper AFRICAN PEPPER SAUCE and enjoy!