Fresh fish wrapped in banana leaves with tomatoes, onions, and aromatic spices, then steamed until the flesh is impossibly tender and infused with smoky, herbal flavors. A refined dish from southern Chad riverine communities.
Ingredients
4 fish fillets (tilapia or similar)
4 large banana leaves
2 tomatoes, sliced
1 onion, sliced into rings
2 cloves garlic, sliced
1 hot pepper, sliced
2 tbsp groundnut oil
1 tsp salt
Juice of 1 lemon
Fresh basil leaves
Instructions
1Soften banana leaves by passing them briefly over an open flame or blanching in hot water. Cut into large squares big enough to wrap each fillet.
2Season fish fillets with salt, lemon juice, and a drizzle of groundnut oil. Let marinate for fifteen minutes.
3Place each fillet on a banana leaf square. Top with tomato slices, onion rings, garlic, hot pepper slices, and fresh basil.
4Fold the banana leaf around the fish to create a sealed packet, tying with string if needed to keep closed.
5Place packets in a steamer or on a rack over simmering water. Steam for twenty minutes until the fish is cooked through and flaky.
6Serve the packets unopened and let each diner unwrap their own parcel at the table, releasing the fragrant steam.
Did You Know?
The banana leaf imparts a subtle, earthy flavor to the fish that cannot be replicated by aluminum foil, which is why traditional cooks insist on using fresh leaves.