Entree: Mozambique – Northern Culinary Region – Chambo na Brasa (Grilled whole piri-piri tilapia)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 whole chambo (tilapia), gutted and scaled, approx. 1 lb (450 g) each
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) lemon juice or lime juice
- 4 cloves garlic, minced
- 2 tbsp (30 g) piri-piri sauce or finely chopped fresh red chilies
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 2 tbsp (30 ml) vegetable oil for brushing the grill
- 2 lemon halves for serving

Instructions

1. Rinse and pat the 2 whole chambo dry. Make 2–3 diagonal slashes on each side of the fish to allow marinade to penetrate.
2. In a bowl combine 1/4 cup (60 ml) olive oil, 3 tbsp (45 ml) lemon juice, 4 minced garlic cloves, 2 tbsp (30 g) piri-piri sauce, 1 tsp (2 g) smoked paprika, 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and 1/4 cup (15 g) chopped cilantro. Mix into a smooth marinade.
3. Rub the marinade all over each fish and inside the cavity, ensuring marinade gets into the slashes. Let marinate covered in the refrigerator for 30–60 minutes.
4. Prepare a charcoal grill for medium-high heat (or preheat a gas grill/broiler). Oil the grill grates with 2 tbsp (30 ml) vegetable oil to prevent sticking.
5. Place fish on the hot grill and cook 6–8 minutes per side, turning once, until skin is crisp and flesh flakes easily and internal temperature reaches about 145°F (63°C). If using thicker fish, allow additional 2–4 minutes per side.
6. Remove from grill, squeeze lemon halves over the fish, and let rest 2–3 minutes. Serve whole with extra lemon and a simple salad, boiled cassava, or grilled maize typical of the region.