Entree: Democratic Republic of the Congo – Northern Culinary Region – Maboke (Fish or meat seasoned in a rich tomato and palm-oil sauce, wrapped and steamed in banana leaves)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (tilapia, cod, or catfish), cut into 4 portions, skin removed
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) palm oil or red palm oil (substitute annatto-tinged oil if unavailable)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1–2 hot peppers (scotch bonnet or bird’s eye), seeded and finely chopped, optional
- 2 medium tomatoes, finely chopped (about 10 oz / 300 g) or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) water or light fish stock
- 1 cup (150 g) cassava leaves or spinach, finely chopped (if using cassava leaves, pre-boiled as needed)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley or cilantro for garnish
- Banana leaves for wrapping (or parchment paper/aluminum foil as substitute)
- Toasted peanuts or crushed roasted groundnuts for garnish, optional

Instructions

1. Rinse and pat the fish portions dry. Season lightly with 1 tsp salt and 1/2 tsp pepper and set aside while preparing the sauce.
2. Heat the palm oil in a skillet over medium heat. Add the sliced onion and cook until softened and beginning to color, 6–8 minutes.
3. Add the minced garlic and chopped hot peppers and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and tomato paste, cook until tomatoes break down, about 5–7 minutes.
4. Pour in the water or fish stock and simmer the sauce 5 minutes, then stir in the chopped cassava leaves or spinach and simmer until wilted and combined. Adjust seasoning with salt and lemon juice.
5. Lay banana leaves flat and warm them briefly over an open flame or in a dry skillet to make them pliable. Place a fish portion in the center of each leaf and spoon a generous amount of sauce over and around the fish.
6. Fold the banana leaves to make a secure parcel (fold sides over and tuck ends), or wrap tightly in parchment and aluminum foil if using substitutes. Repeat for all portions.
7. Steam the parcels in a steamer basket over simmering water for 20–25 minutes until the fish is opaque and flakes easily. Alternatively, bake parcels at 375°F (190°C) on a baking sheet for 20–25 minutes.
8. Carefully open the parcels, transfer fish and sauce to plates, garnish with chopped parsley or cilantro and toasted peanuts if using, and serve with boiled plantains, fufu, rice, or cassava.