Moyo de Poisson de Grand-Popo (Grilled Coastal Snapper in Tangy Raw Tomato, Shallot & Chili Relish) – Authentic Benin Recipe
Coastal Grand-Popo classic smothering hot grilled fish in a bright, lightly simmered tomato-shallot moyo.
- Country of Origin
- 🇧🇯 Benin (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled red snapper fillets, Steamed cassava/potatoes, Mound of diced ripe tomatoes, Fresh ginger, Garlic
Ingredients for Moyo de Poisson de Grand-Popo (Grilled Coastal Snapper in Tangy Raw Tomato, Shallot & Chili Relish) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled red snapper fillets, prepped into bite-sized pieces
- 1.5 cups steamed cassava/potatoes, washed and trimmed
- 1 cup mound of diced ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Benin seasoning (garlic, lime juice, African basil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh ginger, garlic, lime juice, African basil, cooking oil, and sea salt in a bowl to form a fragrant Benin marinade.
- Coat char-grilled red snapper fillets and steamed cassava/potatoes 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 char-grilled red snapper fillets and steamed cassava/potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with mound of diced ripe tomatoes, and serve immediately.