Ingredients
- 1 lake fish (tilapia or local species), 1–1.2 kg, cleaned
- 2 onions, one grated
- 3 garlic cloves, crushed
- 2 cm ginger, grated
- Juice of 2 lemons
- 3 tbsp oil
- Chili, salt and pepper
Method
- 01 Score the fish. Mix grated onion, garlic, ginger, lemon, oil, salt, pepper and chili.
- 02 Coat the fish, stuff a little into the cavity and marinate cold at least 1 hour.
- 03 Grill over medium coals 25–30 minutes, turning and basting.
- 04 Serve with plantain, fries, rice or ndagala as a sauced side.
Around Goma and Bukavu, lake fish is often grilled whole with a lemon-garlic marinade close to Kinshasa grillades. The Kinkole page documents the capital’s river gesture; here the anchor is lacustrine and Eastern.
In the same spirit
Other recipes close by territory or by gesture.
-
Ndagala with tomatoes
Ndagala with tomatoes recipe: Lake Kivu small fish (fresh or dried) fried then simmered in tomato sauce — Eastern classic, distinct from Katanga kapenta / sambaza.
20 min prep · 30 min cook
-
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
-
Grilled capitaine
Grilled capitaine recipe: whole Nile perch marinated with aromatics and grilled until the skin is smoky — river grillade, distinct from generic Kinkole braised fish.
30 min + 1 h marinade prep · 35 min cook