Growing up in Ghana grilled tilapia was somehow a luxury meal for me, and it was commonly sold by the roadside and bars. Now you can find it at almost every local restaurant in Ghana. Many enjoy pairing it with “banku,” and “akyeke” (couscous). However, it can also be paired with a variety of food such as; fried yams, rice, plantain, etc. Fun facts: grilled tilapia or fish is a popular meal in Ivory coast called “Poisson braisé.”
2 Whole tilapia
1/4 Vegetable oil
1 Small onion
1/2 Green bell pepper
2 Large cloves of garlic
1 tsp Black pepper
1/2 Bullion (shrimp maggie cube)
Salt to taste
- Clean fish gently with cold water and soak in salt water for about 5 minutes.
- Drain and pat dry fish with a clean napkin or paper towel.
- Blend the onion, garlic, ginger, bell pepper and oil. Add seasoning (bullion, salt, and black pepper).
- Rub fish with the mixture and let it marinate in the refrigerator for at least an hour.
- Remove fish from the marinade and place on a greased nonstick broiler rack.
- Position top oven rack anywhere from 4 to 8 inches from the heat.
- Turn the oven setting to broil and preheat the oven for about 5minutes.
- Broil fish for about 15 minutes on each side while basting with the remaining marinade or until juices run clear and its crispy on the outsideNote:
Broiling the fish in the oven gives it the grilling effect. However, it doesn’t give it the actual charcoal flavor.
- Peel and wash yams and cut into wedges.
- Soak yams in salt water for at least 5 minutes.
- In a large skillet, heat oil over medium-high heat.
- Add yams and stir until yams are golden brown.
- Season yams with any season of your choice.
Serve tilapia and yams with spicy tomato sauce “gravy” or grind hot pepper sauce “meko” and garnish with sliced onion and bell pepper