Central Africa · Main
Maboké de Capitaine (Braised Nile Perch in Marantaceae Leaves)
Succulent freshwater Nile perch braised in aromatic marantaceae leaf parcels over glowing embers with odika, wild garlic, and fiery scotch bonnets.
The story
Originating among the Fang and riverine populations of the Ogooué River Basin, Maboké de Capitaine is the centrepiece of celebratory weekend feasts and traditional gatherings. While modern urban cooks often resort to aluminium foil, purists insist on Marantaceae leaves (locally called feuilles de brousse) which impart an earthy, tea-like tannin and naturally trap collagen steam. A lesser-known technique involves charring wild garlic tree seed (rondelle) into the marinade to balance the freshwater fattiness of the Nile perch.
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