4
Ingredients
- 1 capitaine (Nile perch), 1.2–1.5 kg, cleaned and scaled
- 2 onions, one grated
- 4 garlic cloves, crushed
- 2 cm ginger, grated
- Juice of 2 lemons
- 3 tbsp oil
- Chili, salt and pepper
- 1 stock cube, optional
Method
- 01 Score the fish on both sides. Mix grated onion, garlic, ginger, lemon, oil, salt, pepper, chili and crumbled cube.
- 02 Coat the fish, stuff a little into the cavity and marinate cold at least 1 hour.
- 03 Par-cook 10 minutes with a splash of water and leftover marinade, or go straight to the grill.
- 04 Grill over medium coals 20–25 minutes, turning and basting.
- 05 Serve with plantain, chikwangue, raw onion and chili sauce.
Capitaine usually means Nile perch in Kinshasa markets—a larger piece than many river fish. The Kinkole braised-fish page stays the generic street gesture; here species and size set the cooking time.
In the same spirit
Other recipes close by territory or by gesture.
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Grilled fish
Kinkole-style grilled fish recipe: whole fish marinated with pili-pili and aromatics, grilled until smoky skin and juicy flesh—Kinshasa classic.
25 min prep · 30 min cook
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Mbisi ya kokalinga
Fish fried or grilled until the skin is crisp and the flesh stays moist.
25 min prep · 20 min cook
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Pili-pili sauce
Pili-pili sauce recipe: fresh chilies blended with garlic, onion and a little oil — a sharp condiment for grills, fish and Kinshasa tables.
15 min prep · 10 min cook