Whole Nile tilapia marinated in lemon, garlic, and cumin, grilled over charcoal until the skin is crisp and the flesh is moist and flaky — the pride of South Sudan's riverside grills.
Instructions
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1
Mix garlic, lemon juice, oil, cumin, coriander, chili flakes, and salt into a marinade.
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2
Rub marinade inside and outside the scored fish. Let sit 20 minutes.
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3
Prepare a charcoal grill to medium-high heat.
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4
Grill fish 6-7 minutes per side, basting with remaining marinade.
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5
Fish is done when flesh flakes easily at the thickest part.
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6
Serve with lemon wedges and fresh cilantro.
Did You Know?
Along the White Nile, fishermen grill their catch within minutes of landing it — they say tilapia is best eaten within an hour of swimming.
The Story Behind Tilapia Mashwi
The White Nile and its tributaries have provided tilapia and Nile perch to South Sudanese communities since prehistoric times. Grilling over charcoal is the most traditional preparation method, and riverside fish restaurants are cultural landmarks in cities like Juba and Malakal.
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