Maboké | FoodieAtlas

Ingredients

1 whole chicken, cut into pieces (or use fish or another protein of choice)
2 tablespoons palm oil or vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-2 hot peppers, finely chopped (adjust to taste)
2 medium tomatoes, chopped
1 cup spinach or leafy greens, chopped
1 tablespoon ground crayfish or shrimp powder (optional)
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
1 cup water or chicken broth
Banana leaves or aluminum foil for wrapping

Instructions

Prepare the Marinade

In a large bowl, mix the palm oil, ground crayfish or shrimp powder (if using), ground coriander, paprika, salt, minced garlic, and chopped hot peppers.

Marinate the Protein

Add the chicken pieces (or other protein) to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Prepare the Wraps

If using banana leaves, wash and cut them into large pieces. If using aluminum foil, cut into large squares.

Cook the Base

In a large pot or skillet, heat a small amount of oil over medium heat.

Add the finely chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the chopped tomatoes and cook until they start to break down, about 5 minutes.

Wrap and Steam

Place a portion of the marinated protein and some chopped spinach or leafy greens on each banana leaf or aluminum foil.

Fold the leaves or foil to wrap the protein securely.

Arrange the wrapped parcels in a steamer or on a rack over a pot of simmering water.

Steam for about 45-60 minutes, or until the protein is cooked through and tender.

Serve

Unwrap the parcels and serve the Maboké hot.