Mbisi ya Mayi — Print Recipe — The Culinary Codex

Fresh river fish seasoned with herbs, wrapped in banana leaves, and steamed until flaky and fragrant — a traditional Central African preparation.

Ingredients

1 Score each fish with three diagonal cuts on both sides. Rub with lemon juice, garlic, salt, and chilli.
2 Soften banana leaves by passing them briefly over an open flame until they become pliable and dark green.
3 Place each fish on a banana leaf. Top with tomato slices, onion rings, and fresh basil leaves.
4 Wrap each fish tightly in its banana leaf, securing with string or toothpicks to form sealed parcels.
5 Place parcels in a steamer over boiling water. Steam for twenty-five to thirty minutes until fish is cooked through and flakes easily.
6 Serve the parcels unopened at the table, allowing each diner to unwrap their own fish for the aromatic reveal.

Did You Know?

Steaming in banana leaves imparts a subtle grassy aroma and keeps the fish incredibly moist.