Capitaine Braise — Print Recipe

Whole Nile perch marinated in a zesty blend of lemon, garlic, and chili, then grilled over charcoal until the skin is crackling and the flesh is moist and flaky. A prized dish along the shores of Lake Chad and the Chari River.

Ingredients

1 whole Nile perch (about 1.5kg), cleaned and scored
4 cloves garlic, minced
2 lemons, juiced
3 tbsp vegetable oil
2 hot peppers, minced
1 large onion, sliced into rings
1 tsp salt
1 tsp black pepper
Fresh parsley for garnish
2 tomatoes, sliced

Instructions

1 Score the fish deeply on both sides with diagonal cuts about two centimeters apart. This allows the marinade to penetrate deeply into the flesh.
2 Mix garlic, lemon juice, oil, minced hot peppers, salt, and black pepper into a paste. Rub thoroughly into the fish, pressing into every score mark.
3 Let the fish marinate for thirty minutes at room temperature, turning once, so both sides absorb the flavors equally.
4 Prepare a charcoal grill to medium-high heat. Oil the grill grates well or use a fish turning basket to prevent sticking.
5 Grill the fish for eight to ten minutes per side, basting with remaining marinade, until the skin is deeply charred and the flesh flakes easily.
6 Serve on a platter topped with onion rings, sliced tomatoes, and fresh parsley. Accompany with alloco or plain rice.

Did You Know?

The Nile perch, locally called "capitaine," can grow over a meter long in Lake Chad, and the largest catches are celebrated events in fishing villages.