Where it comes from
Maboke fish wrapped in banana leaves is widespread across Central Africa; the Chadian version uses Lake Chad catfish, the major freshwater fish of the country.
On the plate
Unwrap a maboke — fragrant banana leaf opens to reveal a steamy catfish, golden-orange from marinade. Bite: catfish is delicate, juicy, infused with garlic-ginger-chili flavor; the leaf's grassy aroma perfumes everything. With boule or rice and a wedge of lemon, this is the Lake Chad fishing village dinner.
How it works
Banana leaves steam-cook the fish while infusing aroma. Scoring lets marinade penetrate.
Variations
With tilapia (substitute). With Nile perch. With added okra inside. With more chili. Foil version (modern).
On the Palate
Ingredients
Serves 4
How it's made
7 steps · Show ↓30 min active · 45 min waiting
How it's made
7 steps · Show ↓- 18 min
Clean 4 whole catfish (about 250 g each). Score sides.
- 26 min
Make marinade: blend 6 garlic cloves, 1 thumb ginger, 2 piri-piri, juice of 2 lemons, 2 tbsp oil, 1 tsp salt, 1 tbsp paprika, 1 tbsp chopped parsley.
- 332 min
Rub marinade thoroughly over and inside fish; rest 30 min.
- 44 min
Soften 4 banana-leaf squares over flame.
- 54 min
Place fish on each leaf; top with sliced onion. Wrap tightly; tie with twine.
- 633 min
Grill over hot coals 15-18 min per side (or bake at 200°C for 25-30 min).
- 71 min
Unwrap; serve with boule or rice.
