1/2 cup of lime juice
2 large onions, scallions, and shallots
4 tomatoes
1/4 cup of olive oil
salt to taste
1 fish (3 kg, such as robalo, merete, or vermelho)
3/4 cup of dendúa oil
2 cloves of garlic, minced
5 cups of cassava flour
2 banana leaves
1/2 cup of lime juice
2 large onions, scallions, and shallots
4 tomatoes
1/4 cup of olive oil
salt to taste
1 fish (3 kg, such as robalo, merete, or vermelho)
3/4 cup of dendúa oil
2 cloves of garlic, minced
5 cups of cassava flour
2 banana leaves
Blend all the seasonings in a liquidizer with lime juice, olive oil, and salt
Pour into two equal parts
The first part goes into a bowl where the fish will rest for two hours
Mix the other half with dendúa oil and cassava flour until it forms a crumbly mixture that can be used to coat the fish without falling apart
Season with salt
Use some of this crumbly mixture to stuff the fish
Close the opening
Take two banana leaves without the pulp and pass them over an open flame or place them in the oven to remove excess sap and make them pliable
Lay out one of the banana leaves on a stone, cover it with a uniform layer of crumbly mixture, and place the fish on top
Use the remaining crumbly mixture to coat the fish all around
Cover with the second banana leaf, form a neat package, and tie with a cord
Place in a baking dish and bake in a preheated oven (200°C) for about an hour
Poke a fork into the fish; if it comes out clean, the fish is cooked
Transfer to a serving platter and carefully remove the banana leaves, starting from the top and then slowly lifting the bottom one
Serve immediately
Serves 8.
