Mutabbaq Samak - South Sudanese Style Stuffed Fish

Ingredients

In this South Sudanese adaptation, we incorporate local spices and herbs to infuse the dish with the flavors of the region. Additionally, we use banana leaves instead of pastry dough to wrap the fish, adding a unique smoky aroma to the dish. We alse have the original recipe for Mutabbaq samak, so you can check it out.

• 1 whole fish (such as tilapia or Nile perch), cleaned and scaled 1 whole fish (such as tilapia or Nile perch), cleaned and scaled
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 tomato, diced 1 tomato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground paprika, coriander, cumin, black pepper, and salt to the skillet. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the diced tomato, bell pepper, and grated carrot to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.
5. 5.
   Remove the skillet from heat and stir in the chopped cilantro and parsley.
6. 6.
   Rinse the fish thoroughly and pat it dry with paper towels. Make diagonal cuts on both sides of the fish.
7. 7.
   Stuff the fish with the vegetable mixture, ensuring that it is evenly distributed.
8. 8.
   Wrap the fish tightly in banana leaves, securing them with toothpicks if necessary.
9. 9.
   Place the wrapped fish on the preheated grill and cook for 15-20 minutes, turning once, until the fish is cooked through and the banana leaves are slightly charred.
10. 10.
    Carefully unwrap the fish from the banana leaves and transfer it to a serving platter.
11. 11.
    Serve the Mutabbaq Samak hot, garnished with fresh herbs and accompanied by your favorite South Sudanese side dishes.

Treat your ingredients with care...

• Banana leaves — Before using banana leaves, make sure to wash them thoroughly and remove the tough central rib. You can soften the leaves by briefly blanching them in boiling water or by lightly grilling them.

Tips & Tricks

• If you don't have access to banana leaves, you can use aluminum foil as a substitute. However, the smoky aroma from the banana leaves will be missing.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the Mutabbaq Samak with a squeeze of fresh lemon juice for an extra burst of tanginess.
• For a spicier version, add a chopped chili pepper to the vegetable mixture.
• Make sure to handle the fish gently to prevent it from falling apart during the stuffing process.

Serving advice

Serve the Mutabbaq Samak as a main course, accompanied by traditional South Sudanese side dishes such as Kisra (sorghum flatbread) or Bamia (okra stew). It pairs well with a refreshing cucumber and tomato salad.

Presentation advice

To enhance the presentation, garnish the dish with fresh herbs such as cilantro or parsley. You can also serve it on a bed of steamed rice or couscous for an elegant touch.