Tilapia grillé avec aloco (Grilled Tilapia with Aloco)

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Tilapia grillé avec aloco (Grilled Tilapia with Aloco)

Tilapia grillé avec aloco (Grilled Tilapia with Aloco) is a traditional Cameroonian recipe for a classic dish of spiced tilapia that are barbecued and served with plantains cooked in red palm oil and a tomato sauce. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Grilled Tilapia with Aloco (Tilapia grillé avec aloco).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+180 minutes marinating)

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Vegetable Recipes Cameroon Recipes

Ingredients:

For the Tilapia:
1 large tilapia, cleaned and scaled
2 tbsp Dijon mustard
1 tsp fresh ginger, grated
1 Maggi cube
2 garlic cloves, minced
1 small bunch of parsley, finely minced

For the Tomato Sauce:
1 onion
2 garlic cloves
2 Maggi cubes
1 small tin of tomato purée
100ml oil

1 batch aloco

Method:

Wash the fish and pat dry then cut six deep slashes in each side, cutting right down to the bone. Mix together the mustard, ginger, Maggi cube, garlic and parsley in a bowl. Rub this mixture inside and out of the fish, ensuring that it enters the slashes you made.

Set the fish aside to marinate in the refrigerator for 3 hours. During this time, pre-heat your barbecue. When the fish has marinated cook on the barbecue for about 20 minutes per side, or until nicely cooked through.

In the meantime prepare the sauce and the aloco. For the sauce, heat the oil in a pan. Add the onion and garlic and fry for about 4 minutes, or until softened.

Crumble in the Maggi cube then stir in the tomato purée. Cook, stirring constantly, for a few minutes, or until the tomato purée has darkened.

Serve the fish accompanied by the tomato sauce and the aloco.