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Maboké de Capitaine (Nile Perch Steamed in Banana Leaves)

Name: Maboké de Capitaine (Nile Perch Steamed in Banana Leaves)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Central African Republic
Ingredients: 800 g Nile perch fillets (or sea bass / cod), cut into 4 equal portions; 8 large fresh or frozen banana leaf squares (roughly 30x30cm); 2 whole medium ripe tomatoes, seeded and finely diced; 1 whole medium red onion, minced; 4 cloves garlic, finely grated; 15 g fresh ginger, finely grated; 2 whole habanero or Scotch bonnet chilies, finely minced; 30 ml unrefined red palm oil (or neutral vegetable oil); 15 ml fresh lemon juice; fine sea salt and freshly cracked black pepper, to taste

Succulent Nile perch fillets infused with fiery chilies and aromatics, sealed in banana leaves and gently steamed.

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central-africanfishbanana-leavessteamed

The story

Originating among the riverine fishing communities along the Ubangi River and widely served at open-air roadside restaurants across Bangui, Maboké represents the quintessential river cuisine of the Central African Republic. The technique utilizes tough, aromatic banana leaves as both a cooking vessel and flavor enhancer, locking in natural juices while imparting an herbal fragrance. Traditionally, the fish packets are cooked slowly over glowing wood embers or suspended over steaming pots, concentrating the pungent flavors of wild garlic and African chilies directly into the sweet flesh of fresh Nile perch.

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