Street Snacks
Garba
Abidjan, Côte d'Ivoire
Attiéké heaped into paper with cubes of fried tuna, raw onion, tomato, chilli and a squeeze of oil, sold from wooden shacks by Nigerien vendors.
Original eatfuls sticker artwork
What it is
A closer look at Garba.
Attiéké heaped into paper with cubes of fried tuna, raw onion, tomato, chilli and a squeeze of oil, sold from wooden shacks by Nigerien vendors.
What to look for
Know it when you find it.
The tuna should be fried hard at the edges. Ordered by naming the size and the chilli level; garba is street food, never restaurant food.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Garba.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Togo
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Colombia
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Ripe plantain slices stuffed with cheese and guava paste (bocadillo), battered and deep-fried until golden. A sweet-savoury Valle del Cauca specialty, beloved in Cali and along the Caribbean coast.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Antigua and Barbuda
Black Angelhair Fritters
Deep-fried fritters made from black angelhair, a local sea moss or seaweed; mixed with seasoned batter and fried until crisp; a distinctive Antiguan appetizer and street food; found at local restaurants and roadside stalls; the angelhair fritters of Antigua; a crispy, oceanic snack.