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    Home » Recipes » Main Dish

    Maboké de Capitaine (Steamed Fish in Banana Leaf)

    December 18, 2014 By Darlene at International Cuisine

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    Maboké de Capitaine is a dish typically made with Nile perch, catfish, grouper or tilapia. It is a classic dish from Central African Republic. The fish filets are steamed in banana leaves on a bed of onion, garlic, tomato, hot chili and parsley. Any nice white fish filet will work well in this recipe, I used tilapia and it was light, and succulent. It is typically served with rice and fried plantains. You can use the banana leaf that the fish is cooked in for a beautiful presentation.

    Central African Republic Steamed Fish

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    5 from 1 vote

    Maboké de Capitaine (Steamed Fish in Banana Leaf)

    Course Main Dish
    Cuisine Central African Republic
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 4 fillets of Nile perch or equivalent
    • 8 banana leaves or use kitchen foil
    • 1 large onion
    • 1 garlic clove
    • 3 small tomatoes
    • 1 hot chili
    • 2 sprigs of parsley
    • salt to taste

    Instructions

    • If using banana leaves, then arrange these in pairs.
    • Alternatively use 12” squares of kitchen foil.
    • Finely chop the garlic, onion, parsley and chili then mix together.
    • Wash, de-seed and slice the tomatoes into thin slivers.
    • Place a tablespoon of the onion mix in the center of each banana leaf (or each square of kitchen foil).
    • Sit a fillet of Nile perch on top then add a spoonful of the onion mix on top.
    • Sit the tomato slivers on top of everything.
    • Close the parcels, tying securely with string then sit a rack in a roasting tin.
    • Fill the roasting tin with boiling water up to the rack then sit the mabokés on top.
    • Transfer to an oven pre-heated to 400°F and bake for about 25 minutes, or until the fish is cooked and flakes easily with a fork.
    • Serve hot, direct from the cooking parcel and accompanied by fried plantains and plain, boiled, rice.

     

    More Central African Republic

    • Central African Republic Ngukassa Soup (Plantain Soup)
    • Central African Republic Fufu (Cornmeal porridge)
    • Beignets de Bananes (Banana fritters)
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    Filed Under: Central African Republic, Main Dish, Recipes

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