Recipe for Congo Maboke

1 minute, 48 seconds Read

Maboke is a popular Central African dish, especially in the Democratic Republic of Congo, where it’s made by wrapping fish (usually tilapia) in banana leaves along with a flavorful sauce. Here’s a basic recipe for Maboke:


  • 4 tilapia fish (or any firm-fleshed fish)
  • 4 large banana leaves (if fresh leaves are unavailable, you can use foil)
  • 2 tomatoes, sliced
  • 2 onions, thinly sliced
  • 4 cloves garlic, minced
  • 2-3 hot peppers (adjust to your spice preference), chopped
  • 1/4 cup palm oil (or vegetable oil if palm oil is unavailable)
  • Salt and pepper to taste


  1. Prepare the Banana Leaves:
  • If you’re using fresh banana leaves, briefly pass them over an open flame to soften them. Wipe them clean and cut them into large squares (about 12×12 inches). If you’re using foil, cut it into squares of the same size.
  1. Prepare the Fish:
  • Clean the fish, removing scales and guts. You can leave the skin on if you prefer. Season the fish with salt and pepper.
  1. Make the Sauce:
  • In a bowl, mix together the minced garlic, chopped hot peppers, and palm oil (or vegetable oil if using). This is your sauce.
  1. Assemble the Maboke:
  • Take a square of banana leaf (or foil) and place a layer of sliced tomatoes and onions on it. Place a seasoned fish on top.
  1. Add Sauce:
  • Pour a generous amount of the prepared sauce over the fish. This will help flavor and cook the fish.
  1. Wrap and Secure:
  • Carefully wrap the banana leaf (or foil) around the fish, creating a neat packet. You can use toothpicks or kitchen twine to secure it.
  1. Cooking:
  • Maboke is traditionally cooked over an open flame or grill. You can also use a barbecue. Cook for about 20-30 minutes, turning it occasionally to ensure even cooking.
  1. Serve:
  • Once cooked, carefully open the banana leaves (or foil) and serve the fish with the flavorful sauce. It’s traditionally served with side dishes like rice, plantains, or cassava.

Please note that the cooking times may vary depending on the heat source and thickness of the fish, so keep an eye on it as it cooks. Adjustments can be made to the recipe to suit your taste preferences. Enjoy your Maboke!

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