1/2 cup of lime juice
2 large onions, scallions, and bananas
4 tomatoes
1/4 cup of olive oil
to taste salt
1 fish of 3 kg (roballo, red or similar)
3/4 cup of dendê 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 bananas
4 tomatoes
1/4 cup of olive oil
to taste salt
1 fish of 3 kg (roballo, red or similar)
3/4 cup of dendê oil
2 cloves of garlic, minced
5 cups of cassava flour
2 banana leaves
Blend all the spices in a blender with lime juice, olive oil, and salt
Divide into equal parts
The first part goes into a bowl where the fish will rest for two hours
Mix the other half with dendê oil and cassava flour until it forms a dry mixture that can wrap around the fish without breaking
Season with salt
Fill one half of the banana leaves with this mixture, rechew the fish, and close the opening
Wrap the fish in the remaining banana leaf, making sure to cover it completely
Place the wrapped fish on a stone or baking sheet and bake at 200°C for about an hour
Check if the fish is done by poking it with a fork; if it comes out clean, it's cooked
Remove from oven and carefully remove the banana leaves, starting from the top and then slowly removing the bottom one
Serve immediately
