Poisson Braisé
Poisson braisé (pwah-SOHN breh-ZEH)
Charcoal-Grilled Fish
Whole tilapia or carp marinated in a spicy ginger-lemon paste and grilled slowly over charcoal until the skin is crispy and the flesh is succulent.
Instructions
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1
Blend onions, garlic, ginger, lime juice, oil, Maggi, habanero, and salt into a paste.
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2
Score the fish deeply on both sides and rub the paste inside and out.
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3
Marinate for at least 30 minutes.
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4
Place fish in a grill basket and grill over medium charcoal heat.
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5
Turn every 5-7 minutes, basting with remaining marinade.
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6
Grill for 20-25 minutes until skin is charred and crispy. Serve with attieke and onion salad.
Did You Know?
The best poisson braisé in Burkina Faso comes from the banks of the Nazinon River, where fishermen grill their catch within minutes of pulling it from the water.
The Story Behind Poisson Braisé
Grilled fish is central to the cuisine of Burkina Faso's riverside communities, particularly the Bobo, Bissa, and Gurunsi peoples. The tradition of charcoal grilling with ginger-onion marinades has defined Burkinabe fish cookery for generations and now thrives in urban maquis restaurants.
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