Garba

🛒 Ingredients

• Attieke (Cassava Couscous) 300 g · 525 kcal
• Tuna Steak 150 g · 216 kcal
• Vegetable Oil 50 g · 450 kcal
• Onion 50 g · 20 kcal
• Tomato 80 g · 14 kcal
• Cucumber 50 g · 8 kcal
• Habanero Pepper 10 g · 4 kcal
• Garlic 5 g · 7 kcal
• Tomato Paste 10 g · 8 kcal

👨‍🍳 Instructions

1. Place the dry attieke in a bowl, sprinkle with a little water, and fluff with a fork. Steam in a steamer for 15-20 minutes until tender and fluffy.
2. Season the tuna steak generously with salt. Heat vegetable oil in a deep pan or pot until hot. Carefully deep-fry the tuna steak until golden brown and cooked through, about 5-7 minutes per side; remove and drain excess oil.
3. Finely chop the habanero pepper, a quarter of an onion, and garlic. Sauté these aromatics in a small amount of the same frying oil, then add a small spoon of tomato paste if desired, and cook for 5-7 minutes until fragrant.
4. Slice the remaining onion, tomato, and cucumber into thin rings or wedges for garnish.
5. On a plate, create a mound of steamed attieke. Place the fried tuna steak next to it.
6. Arrange the fresh slices of onion, tomato, and cucumber around the attieke and fish. Spoon the chili sauce over the fish and attieke, and serve immediately.