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.
Maboké de Capitaine (Steamed Fish in Banana Leaf)
- 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
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.