Maboké

Ingrédients13

• fish (tilapia, cleaned and cut into pieces)600 g
• banana leaves (large)4
• tomatoes, diced2
• onion, sliced1
• bell pepper, sliced1
• garlic, minced3 cloves
• ginger, grated1 tsp
• Scotch bonnet pepper, chopped1
• palm oil2 tbsp
• salt1 tsp
• black pepper½ tsp
• fresh parsley, chopped2 tbsp
• lemon juice1 tbsp

Préparation

1. Wash the fish pieces and pat dry; season with salt, black pepper, and lemon juice.
2. Lay out the banana leaves, brush each with a little palm oil to prevent sticking.
3. Place a portion of fish on each leaf, then top with diced tomatoes, sliced onion, bell pepper, minced garlic, grated ginger, and Scotch bonnet pepper.
4. Drizzle a small amount of palm oil over the toppings, then fold the banana leaves tightly around the fish to form sealed parcels.
5. Arrange the parcels in a steamer basket and steam over simmering water for 45‑50 minutes, or until the fish is cooked through and fragrant.
6. Remove the parcels, carefully open them, and sprinkle with chopped parsley before serving.
7. Serve the maboké hot, directly from the banana leaf, with a side of boiled plantains or rice.