Poisson Braisé de Conakry

About

Poisson Braisé de Conakry is a beloved West African street-side staple from Guinea’s capital, celebrated for its charcoal-kissed crust and juicy interior, typically served with simple sides and a bold, fresh relish. Vendors fan the coals while a whole market catch is basted in an aromatic marinade that balances heat, citrus, and savory depth. The result is smoky, vibrant, and communal—perfect for sharing.

At its core, this preparation showcases live-fire technique and a punchy blend of aromatics that have traveled across regional trade routes. While methods and relishes vary stall to stall, the spirit remains the same: flame, fragrance, and convivial eating with your hands, often paired with starchy sides that welcome the rich juices and charred edges.

Ingredients

• 1 whole medium tilapia (scaled, gutted, head on preferred)
• 3 tbsp peanut oil
• 1 tsp sea salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 cloves garlic, grated
• 1 thumb of ginger, grated
• 1 lemon (zest and juice)
• 1 lime (juice)
• 1 small onion, thinly sliced (divided use)
• 1 red bell pepper, sliced
• 1 ripe tomato, chopped
• 1 small habanero (seeded for less heat, optional)
• 1 bouillon cube, crushed
• 2 tbsp chopped parsley
• 2 tbsp sliced scallions
• 2 cups cooked rice, for serving
• 2 ripe plantains, for frying or grilling

Preparation

1. Score the tilapia on both sides (3–4 shallow diagonal cuts). Pat dry thoroughly so the surface grills to a good sear.
2. Make the marinade: In a bowl, combine peanut oil, the zest and juice of the lemon, the juice of the lime, grated garlic, grated ginger, crushed bouillon cube, sea salt, and black pepper. Stir until emulsified and fragrant.
3. Tuck a few slices of onion into the cavity of the tilapia. Brush the fish generously with the marinade, working it into the scores and the cavity. Reserve 2 tablespoons of the marinade for later basting.
4. Marinate for about 30 minutes (refrigerated), letting the aromatics penetrate the flesh.
5. Prepare the relish: In a small bowl, combine chopped tomato, sliced bell pepper, minced onion, finely chopped habanero (optional), chopped parsley, and sliced scallions. Season with a pinch of sea salt, a crack of black pepper, and a squeeze of lime. Set aside.

Cooking

1. Preheat a charcoal grill until the coals glow and the grate is very hot. Lightly oil the grate with a touch of peanut oil.
2. Place the marinated tilapia on the hot grate. Grill, turning once, until the skin is well charred and the flesh is just opaque, about 20 minutes total, basting a couple of times with the reserved peanut oil mixture.
3. While the fish grills, cook the sides. Pan-fry or grill slices of plantains in a little peanut oil until golden and tender; season with a pinch of sea salt. Warm the rice and fluff with a fork.
4. Transfer the grilled tilapia to a tray and rest for 5 minutes so the juices redistribute.

Serving & Enjoying

Set the grilled tilapia on a platter. Spoon over the fresh relish of tomato, onion, and bell pepper, then finish with a bright squeeze of lime and a sprinkle of chopped parsley and scallions. Serve with warm rice and caramelized plantains. Eat with your hands if you like—pull off pieces of the crisped skin and flaky flesh, scoop up relish and sides, and savor the smoke, citrus, and gentle heat in each bite.

Tips

• For best caramelization, keep the surface of the tilapia dry before marinating, and scrape the grill grate clean between uses.
• Adjust heat by increasing or reducing habanero in the relish. A little extra lemon or lime brightens the flavors if your marinade tastes too salty or intense.
• If the grill flares, move the tilapia briefly to a cooler zone until flames calm, then return to high heat for finishing.
• Leftover relish is excellent folded into warm rice with a drizzle of peanut oil.