Maboké de Poisson en Papillote (Steamed Spiced Fish with Tomatoes, Okra & Basil) – Authentic Central African Republic Recipe
Traditionally steamed in marantaceae leaves so the fish, okra, and basil mingle in their own juices.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- White fish fillets, Sliced okra and plum tomatoes, Steamed jasmine rice, Fresh basil, Ginger
Ingredients for Maboké de Poisson en Papillote (Steamed Spiced Fish with Tomatoes, Okra & Basil) (4 Servings)
- 1.25 lbs (or 2.5 cups) white fish fillets, prepped into bite-sized pieces
- 1.5 cups sliced okra and plum tomatoes, washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh basil
- 1.5 tbsp traditional Central African Republic seasoning (ginger, garlic, scallions, lemon)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown white fish fillets for 5 minutes.
- Add minced onion, garlic, fresh basil, and ginger, garlic, scallions, lemon, stirring for 2 minutes until deeply aromatic.
- Add sliced okra and plum tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed jasmine rice right before serving warm.