| Grilled tilapia and bobolo |
I’m glad to be back blogging and connecting with you. While preparing for the arrival of my last baby, I stocked up on staples and froze a box of tilapia. It proved invaluable: on busy days when I needed a quick, satisfying meal, a simple seasoned fish in the oven saved the day.
Grilled fish is fast, flavorful, and pairs well with many sides — roasted or fried plantains, french fries, or one of Cameroon’s favorites, bobolo. Bobolo is fermented cassava wrapped in leaves and steamed. It’s a common street food in Cameroon and an excellent companion to grilled fish.
The fish is marinated with garlic, ginger, onion and fresh herbs, seasoned with ground white pepper and bouillon, then grilled or baked until tender and aromatic. Simple and delicious.
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
Ingredients:
2 large tilapia, cleaned and gutted
6 cloves garlic
Half an inch fresh ginger
1 medium onion
4 stalks celery
4 sprigs parsley
1 teaspoon ground white pepper
Salt to taste
2 seasoning cubes (Maggi or similar)
Method:
– Remove the gills and wash the fish thoroughly.
– Make four diagonal cuts across the front and back of each fish to allow the marinade to penetrate.
– Blend the garlic, ginger, onion, celery and parsley until smooth.
– Mix in the ground white pepper and crumble the seasoning cubes into the blend. Adjust salt to taste.
– Rub the green mixture all over the fish, making sure to work it into the diagonal cuts and inside the belly so the flavor reaches the bone.
– Lightly grease a baking tray and place the fish on it. Bake in a preheated oven at about 400°F (200°C) for 20–30 minutes, until cooked through and slightly golden.
– Let the fish rest for five minutes before serving warm.
Notes and variations:
– You can substitute mackerel or any other white-fleshed fish if tilapia isn’t available.
– If you prefer a slightly richer coating, add a splash of vegetable oil to the herb blend before rubbing it on the fish; omit the oil if you want a lighter dish.
– For a spicy dip, simmer the leftover green spice blend with a chopped habanero to make a hot sauce to serve alongside the fish.
– If time allows, marinate the fish in the refrigerator for up to 24 hours for deeper flavor.
I hope you enjoy this easy grilled tilapia with bobolo or your favorite side. Let me know how it turns out—love!