Entree: Republic of the Congo – National Cuisine – Maboké (Banana-leaf–wrapped spiced steamed fish)
Serving Size: 4
Approximate Time
Prep
35 min
Cook
25 min
Total
1 hr
Ingredients
- 2 whole tilapia, cleaned and gutted, approx. 1.25 lb (560 g) each
- 3 tbsp (45 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 2 medium tomatoes, chopped
- 2 Scotch bonnet peppers, seeded and finely chopped (or 1 small habanero), approx. 10–20 g
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) ground paprika or mild chili powder
- 1 tbsp (15 g) ground crayfish or dried shrimp powder (optional for depth)
- 1/3 cup (80 ml) fish stock or water
- 4 large banana leaves, cleaned and softened (to wrap)
- 2 tbsp (8 g) chopped fresh parsley or basil
- Salt to taste
- Freshly ground black pepper to taste
- Kitchen twine or toothpicks for securing wraps
Instructions
1. Rinse the tilapia inside and out, pat dry, and make 3 shallow diagonal slashes each side. Season inside and out with salt and pepper.
2. In a bowl combine palm oil, vegetable oil, sliced onion, garlic, ginger, chopped tomatoes, chopped Scotch bonnet, lime juice, paprika, and ground crayfish. Mix into a thick marinade.
3. Rub the marinade evenly over each fish, working some into the slashes and inside the cavity. Let sit 20–30 minutes to marinate.
4. Place a portion of chopped parsley on a softened banana leaf, set a marinated fish on top, spoon 2–3 tbsp (30–45 ml) of the remaining marinade and about 1 tbsp (15 ml) fish stock over the fish.
5. Wrap each fish tightly in banana leaf and secure with kitchen twine or toothpicks. Repeat for remaining fish.
6. Set a steamer basket over a pot of simmering water (water should not touch the fish). Arrange wrapped fish in the basket, cover, and steam for 20–30 minutes, until flesh is opaque and flakes easily.
7. Alternatively, grill the wrapped fish over medium heat for 15–20 minutes per side, turning once, until cooked through and banana leaves are slightly charred.
8. Unwrap carefully and transfer fish to a serving platter. Spoon any collected juices over the fish and garnish with remaining parsley. Serve with boiled plantains, cassava, or rice.
