
When I think of Garba, I think of comfort food. It's 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 attire! Native to Ivory Coast, this filling dish can become addicting. My favourite way to enjoy attire is with tomatoes, cucumber, onions and lemon. “Garba” also known as attire is commonly eaten with roast or fried meat, roast fish or fried which is the most common way it’s eaten in Ivory Coast.
You can whip this simple meal up in under 30 minutes!
Recipe Ingredients
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 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.

Ingredients for Attieke
Attieke ( You can find it at any African store, especially the market. )

1 tbsp Avocado oil
1 lemon or lemon juice
Salt. You can use table or sea salt
Water
Attieke Instructions:
1. In a bowl, simply mix equal amounts of attire and water and let sit for a minute or two until the water is fully absorbed.
2. Cover attire and heat in a microwave until warm (about 2-3 minutes.)
3. Season to taste. We chose to simply add 1 tablespoon of avocado oil and a pinch or two of salt
That’s it! The attire is now ready to be added to our dish!
Preparing the fish
Thaw your fish out in cold or lukewarm water if using frozen fish Fillets. Typically the fish should thaw out within 1-2 hours)
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)
Season your dried fillets with adobo, salt, and pepper.
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.
Coat your fillets with the flour mix (lightly coated; you just need a good dusting of the flour on your fish)
Heat 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)
Once your oil is hot, drop your fish in. Cook each side for about 4 minutes 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 is.
Once your fish is cooked, take out the oil and place it 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.
THE RAW VEGGIES

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 sauce and enjoy!
Here is one of my video recipes for Attieke
Hot chilli sauce recipe- This chilli recipe has tomato which is great with this recipe
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