Entree: Burkina Faso – Central Culinary Region – Brochettes de Capitaine (Grilled Nile perch skewers marinated in West African spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) Nile perch or other firm white fish fillets, skin removed and cut into 1½-inch (4 cm) cubes
- 3 tbsp (45 ml) vegetable oil (peanut or neutral)
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small (0.53 oz (15 g)) Scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) bouillon powder or 1 crumbled bouillon cube
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) ground black pepper
- 1 medium onion, about 6 oz (170 g), cut into wedges
- 1 medium red bell pepper, about 6 oz (170 g), cut into 1½-inch (4 cm) pieces
- 8–10 wooden skewers, soaked in water 30 minutes
- Lemon wedges and chopped fresh parsley for serving

Show original ingredient measurements

- 1.5 lb (680 g) Nile perch or other firm white fish fillets, skin removed and cut into 1½-inch (4 cm) cubes
- 3 tbsp (45 ml) vegetable oil (peanut or neutral)
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small (15 g) Scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) bouillon powder or 1 crumbled bouillon cube
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) ground black pepper
- 1 medium onion, about 6 oz (170 g), cut into wedges
- 1 medium red bell pepper, about 6 oz (170 g), cut into 1½-inch (4 cm) pieces
- 8–10 wooden skewers, soaked in water 30 minutes
- Lemon wedges and chopped fresh parsley for serving

Instructions

1. In a bowl combine vegetable oil, lemon juice, minced garlic, grated ginger, minced Scotch bonnet, tomato paste, bouillon powder, salt, smoked paprika, and black pepper to form a smooth marinade.
2. Add the fish cubes to the marinade and gently toss to coat. Cover and refrigerate for 30–45 minutes to let flavors penetrate.
3. Preheat a grill or grill pan to medium-high heat and oil the grates lightly.
4. Thread marinated fish cubes onto soaked skewers, alternating with onion wedges and bell pepper pieces, leaving a small space between pieces for even cooking.
5. Grill skewers 3–4 minutes per side, basting once with any remaining marinade, until fish is opaque and flakes easily with a fork and vegetables are lightly charred.
6. Transfer to a platter, garnish with lemon wedges and chopped parsley, and serve immediately with extra lemon for squeezing.