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Burkinabè Poisson Braisé

Name: Burkinabè Poisson Braisé
Total time: 50 min
Yield: Serves 4
Cuisine: Burkina Faso
Ingredients: 2 (cleaned) Sea Bream; 2 Onion; 3 cloves Garlic; 2 tbsp Mustard; 1 Chili pepper; 3 tbsp Vegetable oil; 1 Lemon; 1 tsp Salt; 2 Green banana; To taste Oil for frying

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Tilapia grilled over charcoal with an onion-mustard paste — a Burkinabè night-stall dish.

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📖 The Story Behind This Dish

Poisson braisé means 'charcoal-grilled fish' in French: tilapia or carp from Burkina Faso's lakes and reservoirs is brushed with a paste of garlic, onion, mustard, and chili and grilled over charcoal. A favorite at Ouagadougou's night stalls, it's served with fried bananas or attiéké (cassava granules).

🌆 Where it's eaten: Over the charcoal at a Ouagadougou night stall, fish brushed with paste grills and is plated with fried bananas.

🥕 Ingredients (serves 4)

Sea Bream 2 (cleaned)
Onion 2
Garlic 3 cloves
Mustard 2 tbsp
Chili pepper 1
Vegetable oil 3 tbsp
Lemon 1
Salt 1 tsp
Green banana 2
Oil for frying To taste

👩‍🍳 Instructions

Pound 1 onion, the garlic, and chili and mix with the mustard, oil, salt, and lemon juice.
Score the fish, spread with the paste, and let stand 30 minutes.
Grill over charcoal or under a grill for 10 minutes per side.
Thinly slice the remaining onion and toss with lemon juice and salt.
Plate with the diagonally sliced fried bananas.

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