Attiéké Garba is one of the most popular dishes in the Ivory Coast.
Attiéké is a side dish made from cassava, and is a popular and traditional cuisine in West Africa.The dish is prepared from fermented cassava pulp that has been grated or granulated.
When prepared by women, attiéké garba is often accompanied by kedjenou, a spicy, slow-cooking stew, which is traditionally made with chicken, tuna fish or guinea fowl and vegetables.
According to our researcher, When prepared by men it’s called Garba (otherwise named Attiéké and fish) and is generally sold by men in small street stalls, called Garbadromes. It consists of Attiéké (cassava semolina) and fried pieces of tuna with chopped onions, tomatoes and fresh peppers, sprinkled with cooking oil and seasoning powder (Cube Maggi). Garba is the quick and cheap meal.
It can be consumed at any time and by anyone.