Tilapia au Four (Baked Tilapia) is a traditional Chadian recipe for classic dish of tilapia fish baked in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Baked Tilapia (Tilapia au Four).
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Fúmbwa (from the Lingala language and also called Eru) is a popular vegetable collected in the wild throughout tropical Africa (they are distributed in the humid tropical forests from Nigeria through Cameroon, Central African Republic, Gabon, DR of Congo to Angola). These are the leaves of Gnetum africanum (a relative of coniferous trees). The leaves are used as a vegetable and cooked like collard greens or spring greens. They are sold either fresh or dried.
Ingredients:
2 tilapia
1 onion, very finely chopped
2 garlic cloves, minced
1 tbsp groundnut oil
generous handful of flat-leaf parsley, chopped
5 ripe tomatoes
salt and freshly-ground black pepper, to taste
Method:
Clean, scale and wash the fish. Make three or four deep gashes in both sides of the fish.
In a bowl, combine the onions, garlic, parsley and the oil. Season to taste with salt and black pepper and rub this mixture over the outside and inside of the fish, ensuring that you rub the mix into the cuts.
Dice the tomatoes, season with salt and black pepper and set aside.
Arrange the fish in a baking dish and scatter over the tomatoes. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes or until the fish is cooked through and the flesh flakes easily with a fork.
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