Maboké de Poisson (Fish Steamed in Plantain Leaves)

• Prep time: 25 mins

• Cook time: 30 mins

• Total time: 55 mins

• Servings: 4

• Country of Origin: Gabon

Description

Maboké is a riverine Gabonese specialty consisting of fresh freshwater fish (like carp or catfish) marinated in aromatics and steamed inside banana or Marantaceae leaves. Cooking inside leaves traps moisture and imparts an earthy, herbal aroma to the fish.

Presentation

Serve individual wrapped parcels unopened directly on plates so guests can unfold them at the table to release the aromatic steam. Accompany with boiled cassava sticks (bobolo).

Ingredients

• 800 g fresh white fish fillets (catfish or tilapia), cut into steaks

• 4 large banana leaves or Marantaceae leaves (softened over flame)

• 2 medium tomatoes, finely diced

• 1 large onion, sliced thinly

• 3 cloves garlic, crushed

• 1 tbsp fresh ginger, minced

• 2 tbsp red palm oil or vegetable oil

• Juice of 1 lemon

• 1 Scotch bonnet pepper, finely chopped

• 1 tsp salt

Directions

• Pass banana leaves over an open flame for a few seconds until pliable.

• Toss fish steaks with lemon juice, salt, crushed garlic, ginger, and chopped Scotch bonnet.

• Lay out two overlapping leaf sheets and create a base layer of sliced onions and tomatoes.

• Place marinated fish on top of vegetables and drizzle with palm oil.

• Fold leaf edges tightly over fish to form a sealed envelope; tie securely with kitchen twine.

• Steam over boiling water or grill over glowing charcoal embers for 30 minutes, flipping once.

• Untie twine carefully and serve warm inside the leaf wrapper.

Optional Variations

• Swap freshwater fish for prawns or river crab.

Cooking Tips

• Flame-singeing banana leaves prevents them from cracking when wrapped around ingredients.

Nutrition Facts (Per Serving)

• Calories: 310 kcal

• Carbohydrates: 8 g

• Protein: 36 g

• Fat: 15 g

• Saturated Fat: 5 g

• Sodium: 540 mg