Entree: Central African Republic – Northern Culinary Region – Maboké (Central African banana-leaf wrapped steamed fish in a palm-oil and tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole tilapia, approx. 10 oz (280 g) each, gutted and scaled
- 6 tbsp (90 ml) red palm oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 tbsp (30 g) tomato paste
- 1–2 small hot peppers (bird’s eye or Scotch bonnet), finely chopped, or to taste
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) palm or peanut oil if extra moisture needed (optional)
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 4–6 banana leaves or large collard leaves, rinsed and blanched if needed (no measurement)
- Kitchen twine or toothpicks for securing wraps (no measurement)

Show original ingredient measurements

- 2 whole tilapia, approx. 10 oz (280 g) each, gutted and scaled
- 6 tbsp (90 ml) red palm oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 tbsp (30 g) tomato paste
- 1–2 small hot peppers (bird’s eye or Scotch bonnet), finely chopped, or to taste
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) palm or peanut oil if extra moisture needed (optional)
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 4–6 banana leaves or large collard leaves, rinsed and blanched if needed (no measurement)
- Kitchen twine or toothpicks for securing wraps (no measurement)

Instructions

1. Rinse the fish and pat dry. Make 2–3 diagonal slashes in the flesh of each fish to allow marinade penetration.
2. In a bowl, combine the red palm oil, chopped onion, minced garlic, grated ginger, chopped tomatoes, tomato paste, chopped hot pepper, lime juice, salt, and black pepper. Mix into a thick, well-blended sauce; stir in the chopped parsley or cilantro.
3. Rub the sauce generously over and into the slashes and cavity of each fish. Let the fish marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.
4. Lay a banana leaf flat, spoon a portion of the sauce down the center, place a marinated fish on top, and fold the leaf around the fish to make a tight parcel. Secure with kitchen twine or toothpicks. Repeat for remaining fish.
5. Place parcels in a steamer basket over simmering water, cover, and steam for 25–35 minutes until the fish is opaque and flakes easily. Alternatively, grill the parcels over medium heat for 20–30 minutes, turning once, until cooked through and banana leaves are well-charred.
6. Carefully open the parcels (watch for hot steam), transfer fish to a serving platter, spoon the cooking sauce over the fish, and serve hot with boiled cassava, fried plantains, or rice.