Entree: Burundi – Central Culinary Region – Mukeke (Large Lake Tanganyika perch typically marinated and charcoal-grilled whole with regional spices and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 whole mukeke (Nile/Lake Tanganyika perch), about 2 lb (900 g) each, cleaned and scaled
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (10 g) paprika or ground red pepper
- 1–2 fresh hot chilies, chopped, approx. 1 oz (30 g) (adjust to taste)
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) black pepper
- 1 large onion, sliced, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil for sautéing vegetables
- Banana leaves (optional) for grilling or serving
- Fresh parsley or cilantro for garnish (optional)
- Cooked boiled cassava, rice, or fried plantain to serve

Instructions

1. Make the marinade by combining 3 tbsp (45 ml) vegetable oil, 2 tbsp (30 ml) lemon juice, minced garlic, grated ginger, paprika, chopped chilies, 1 tsp (6 g) salt and 1/2 tsp (1.5 g) black pepper; score both sides of each cleaned 2 lb (900 g) mukeke and rub the marinade thoroughly inside the cavity and over the skin. Let the fish marinate refrigerated for at least 1 hour or up to 3 hours; if using banana leaves, wrap each fish lightly before grilling to keep moisture.
2. Heat a charcoal grill or preheat an oven/grill to medium-high. Sauté onion in 2 tbsp (30 ml) oil until soft, add chopped tomatoes and cook briefly to make a simple bed to stuff the cavity or serve alongside. Grill the whole fish over coals or under a broiler, turning once and basting with remaining marinade, until the flesh flakes and is opaque throughout, about 10–15 minutes per side depending on thickness. Serve hot garnished with parsley or cilantro and accompanied by boiled cassava, rice, or fried plantains.