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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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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.

 

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Filed Under: Central African Republic, Main Dish, Recipes

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