Maboké de Capitaine (Maboke of Nile Perch) is a traditional Central African Republic recipe for a classic dish of nile perch fillets steamed in banana leaves on a bed of onion, garlic, tomato, hot chilli and parsley. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Maboke of Nile Perch (Maboké de Capitaine).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The French term 'capitaine' used for fish in Francophone Africa means different fish, depending on where you are. In West Africa it can mean the white grouper or it can mean a species of catfish common to Mali. In Central Africa it typically refers to the Nile Perch (as here) or to catfish. In this recipe it's the Nile Perch that's called for. Tilapia makes a very acceptable substitute.
Ingredients:
4 fillets of Nile perch
8 banana leaves (or use kitchen foil)
1 large onion
1 garlic clove
3 small tomatoes
1 hot chilli
2 sprigs of parsley
salt, to taste
Method:
If using banana leaves, then arrange these in pairs, arranged in a cross pattern. Alternatively use 45cm squares of kitchen foil.
Finely chop the garlic, onion, parsley and chilli then mix together.
Wash, de-seed and slice the tomatoes into thin slivers. Place a tablespoon of the onion mix in the centre of each banana leaf (or each square of kitchen foil). Sit a fillet of Nile perch on top, then add a spoonful of the onion mix on top. Sit the tomato slivers on top of everything.
Close the parcels, tying securely with string then sit a rack in a roasting tin. Fill the roasting tin with boiling water up to the rack, then sit the mabokés on top.
Transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until the fish is cooked and flakes easily with a fork.
Serve hot, direct from the cooking parcel and accompanied by fried plantains and plain, boiled, rice.
)
