Entree: Republic of the Congo – Northern Culinary Region – Maboké (Spiced whole fish wrapped in banana leaves and steamed to infuse aromatic sauces)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 whole tilapia, approx. 1 lb (450 g) each, cleaned and gutted
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 medium onion, finely sliced
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 Scotch bonnet or habanero peppers, whole or sliced to taste
- 1 bunch green onions (scallions), chopped
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 g) paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 Maggi or bouillon cubes, crushed
- 1/2 cup (120 ml) water
- 4 large banana leaves, washed and softened over flame or hot water (or use foil if unavailable)
- Kitchen twine or toothpicks for securing wraps if needed

Instructions

1. Rinse fish, pat dry, and make 2–3 diagonal slashes on each side. Season inside and out with salt, black pepper, and crushed bouillon cubes.
2. In a bowl, combine palm oil, sliced onion, chopped tomatoes, garlic, ginger, lime juice, paprika, chopped green onions, cilantro, and water. Stir to form a loose sauce; adjust heat by adding or removing seeds from the Scotch bonnet.
3. Rub the sauce generously into the fish slashes and cavities. Allow to marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
4. Lay a banana leaf flat, spoon some of the remaining sauce in the center, place one fish on top, then spoon more sauce over the fish. Fold the leaf tightly around the fish and secure with kitchen twine or toothpicks. Repeat for remaining fish.
5. Arrange wrapped fish in a large steamer basket or on a grill over indirect heat. Steam for 25–35 minutes (or grill covered), until flesh is opaque and flakes easily. If using foil, bake at 375°F (190°C) for 25–30 minutes.
6. Carefully open the banana leaves, serve the maboké hot with steamed rice, boiled plantains, or fufu, and spoon the cooking juices over the fish.