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Capitaine Braisé

Name: Capitaine Braisé
Total time: 50 min
Yield: Serves 4
Cuisine: Mali
Ingredients: 4 fillets (large) White Fish Fillet; 2 Onion; 3 cloves Garlic; 2 tbsp Mustard; 1 Chili pepper; 1 Lemon; 3 tbsp Vegetable oil; 1 tsp Salt; 2 Green banana; To taste Oil for frying

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

A big Niger River fish grilled with spices and served with fried banana — Bamako's specialty.

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📖 The Story Behind This Dish

Capitaine (Nile perch) is a big white-fleshed fish from the Niger River and the specialty of Mali's capital, Bamako. For capitaine braisé, the fish is brushed with a paste of mustard, garlic, chili, and onion, grilled over charcoal, and served with fried cooking banana (aloco) and onion sauce. Eating it at night at riverside spots is the classic way.

🌆 Where it's eaten: At an open-air spot by the Niger River in Bamako at night, a big fish grills over charcoal and is served on a platter with fried bananas.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets (large)
Onion 2
Garlic 3 cloves
Mustard 2 tbsp
Chili pepper 1
Lemon 1
Vegetable oil 3 tbsp
Salt 1 tsp
Green banana 2
Oil for frying To taste

👩‍🍳 Instructions

Pound the garlic, chili, and half the onion and mix with the mustard, lemon juice, oil, and salt.
Spread the paste on the fish and let stand 30 minutes.
Grill over charcoal or under a grill for 7 minutes per side.
Thinly slice the remaining onion and toss with lemon juice and salt.
Fry the diagonally sliced bananas and plate with the fish and onions.

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