Poisson Braisé (Grilled Fish)
Bamako's grill glory: whole tilapia or capitaine grilled over wood fire and served with attiéké-style onions, tomatoes, chiles and mayonnaise — poisson braisé is Mali's night-out dish (a style shared across francophone West Africa, with Mali's river fish as its star).
What it is
Bamako's grill glory: whole tilapia or capitaine grilled over wood fire and served with attiéké-style onions, tomatoes, chiles and mayonnaise — poisson braisé is Mali's night-out dish (a style shared across francophone West Africa, with Mali's river fish as its star). Ingredients: whole fish (Nile perch/capitaine or tilapia), onions, tomatoes, chiles, garlic, ginger, mustard, oil, lemons; fried plantain or rice to serve. Recipe: 1) Score and marinate the fish in mustard, garlic and spices. 2) Grill slowly over wood coals, basting. 3) Make a raw onion-tomato-chile relish. 4) Serve the fish whole under the relish. Serve: at Bamako's maquis by the Niger River, with cold drinks. Flavor: smoky, juicy, fiercely relished. History: the Niger's fish wealth (capitaine is prized) made grilling Mali's celebration style; the maquis (open-air restaurants) are its theatre. See also: Tigadegena (Peanut Stew), Tô.
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World Cuisines
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