Mukeke Grillé du Lac Tanganyika (Crisp Tanganyika Fish with Cassava & Onion-Tomato Salsa) – Authentic Burundi Recipe
Bujumbura’s lakefront pride: crispy citrus-marinated fish overlooking the waters of Lake Tanganyika.
- Country of Origin
- 🇧🇮 Burundi (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Crisp pan-seared white fish fillets, Golden roasted cassava/potato wedges, Fresh tomato-red onion-lime kachumbari, Fresh lime juice, Garlic
Ingredients for Mukeke Grillé du Lac Tanganyika (Crisp Tanganyika Fish with Cassava & Onion-Tomato Salsa) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-seared white fish fillets, prepped into bite-sized pieces
- 1.5 cups golden roasted cassava/potato wedges, washed and trimmed
- 1 cup fresh tomato-red onion-lime kachumbari
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Burundi seasoning (garlic, pili-pili chili, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lime juice, garlic, pili-pili chili, parsley, cooking oil, and sea salt in a bowl to form a fragrant Burundi marinade.
- Coat crisp pan-seared white fish fillets and golden roasted cassava/potato wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear crisp pan-seared white fish fillets and golden roasted cassava/potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with fresh tomato-red onion-lime kachumbari, and serve immediately.