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Name: Maboké
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Cameroon
Ingredients: 600 g fish (tilapia, cleaned and cut into pieces); 4 banana leaves (large); 2 tomatoes, diced; 1 onion, sliced; 1 bell pepper, sliced; 3 cloves garlic, minced; 1 tsp ginger, grated; 1 Scotch bonnet pepper, chopped; 2 tbsp palm oil; 1 tsp salt; ½ tsp black pepper; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice

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Cameroon1 h 30 minServes 4già cucinato

Maboké

Ingredienti13

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

pescealtroverduraspezie e salsefrutta

Preparazione

Wash the fish pieces and pat dry; season with salt, black pepper, and lemon juice.
Lay out the banana leaves, brush each with a little palm oil to prevent sticking.
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.
Drizzle a small amount of palm oil over the toppings, then fold the banana leaves tightly around the fish to form sealed parcels.
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.
Remove the parcels, carefully open them, and sprinkle with chopped parsley before serving.
Serve the maboké hot, directly from the banana leaf, with a side of boiled plantains or rice.