Pescado a la Bata

Name: Pescado a la Bata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Equatorial Guinea
Ingredients: 2 whole snapper or tilapia, cleaned; Juice of 2 limes; 4 cloves garlic, minced; 1 onion, sliced; 2 tomatoes, sliced; 2 tbsp palm oil; 1 fresh chili, chopped; Salt and black pepper; Banana leaves, for grilling (optional)

4 servings20 min prep20 min cookEasy Equatorial Guinea

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The Story Behind It

The Tale of Pescado a la Bata

Pescado a la Bata, fish prepared in the style of Bata, Equatorial Guinea's largest mainland city, reflects coastal Fang and Bubi culinary traditions blended with Spanish colonial cooking methods, given the country's history as Spain's only former sub-Saharan African colony.

Ingredients

Scale:· 4 servings

2 whole snapper or tilapia, cleaned
Juice of 2 limes
4 cloves garlic, minced
1 onion, sliced
2 tomatoes, sliced
2 tbsp palm oil
1 fresh chili, chopped
Salt and black pepper
Banana leaves, for grilling (optional)

Instructions

1Score the fish and rub with lime juice, garlic, salt, and pepper.
2Let the fish marinate 20 minutes.
3Stuff the cavity with onion and tomato slices.
4Wrap the fish in banana leaf or foil brushed with palm oil.
5Grill over hot coals or under a broiler 8-10 minutes per side until the flesh flakes.
6Garnish with the chopped chili.
7Serve with fried plantains.

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