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Loading...Poisson braisé, the signature grilled fish of Togo, is a staple at beach shacks, roadside grills, and family tables along the coast. Whole tilapia or capitaine is slathered in a fiery pepper–onion–tomato marinade, then slowly grilled over smoking charcoal until the skin chars and the flesh flakes in peppery juices. Served with a side of bright tomato-pepper sauce, attiéké, or fried plantains, it's the essence of Togolese comfort food.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 390 kcalCalories
- 17 gFat
- 3 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 4 gSugar
- 48 gProtein
- 720 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 2.5 mgIron
- 32 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the fish
- 2 whole tilapia (about 1.5 lb / 680 g each), gutted and scaled
- 1 teaspoon sea salt, plus more for sauce
- 1/2 teaspoon freshly ground black pepper
- 2 limes, juiced, plus wedges for serving
- 3 tablespoons vegetable oil
- Fresh cilantro sprigs, for garnish
For the spice paste
- 4 scotch bonnet or habanero peppers, seeded for less heat
- 1 large red onion, roughly chopped
- 4 garlic cloves, peeled
- 1-inch piece fresh ginger, peeled
- 3 tablespoons tomato paste
- 1 Maggi or chicken bouillon cube, crumbled
- 1 teaspoon dried thyme
For the pepper sauce
- 2 large tomatoes, diced
- 1 red bell pepper, sliced into strips
- 1 small red onion, thinly sliced
- 1 scotch bonnet pepper, thinly sliced
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 cup chopped fresh cilantro
Directions
- Rinse the tilapia under cold water and pat dry. Using a sharp knife, make 3 to 4 deep diagonal slashes on each side, cutting nearly to the bone so the marinade can soak in. Season inside and out with salt, pepper, and lime juice.
- Combine the scotch bonnets, red onion, garlic, ginger, tomato paste, crumbled bouillon, and thyme in a blender or food processor. Blend, drizzling in 2 tablespoons of oil, until you have a coarse, pourable paste.
- Rub the spice paste generously over each fish, pressing it deep into the slashes and inside the cavity. Cover and let marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.
- Meanwhile, make the pepper sauce: heat 2 tablespoons of oil in a small saucepan over medium heat, add the minced garlic and sliced red onion, and cook until soft and translucent, about 3 minutes. Add the tomatoes, bell pepper, sliced scotch bonnet, and salt; simmer until thickened and jammy, 8 to 10 minutes. Stir in the cilantro and remove from heat.
- Prepare a charcoal grill for medium-high heat (you want a steady flame and glowing embers, not roaring fire). If using a gas grill, preheat to 400°F (200°C) and oil the grates well.
- Place the fish on the grill and cook for 6 to 7 minutes per side, turning carefully with two wide spatulas and basting with any leftover marinade halfway through. The skin should be blackened and crisp, and the flesh at the thickest part should flake easily when prodded.
- Transfer the grilled fish to a platter, spoon the warm pepper sauce alongside or over the top, and finish with cilantro sprigs, lime wedges, and a scatter of raw sliced onion. Serve hot with attiéké, grilled plantains, or simply steamed rice.
Cook’s Notes
- For the most authentic result, ask your fishmonger for whole tilapia or capitaine (Nile perch) — both are widely used in coastal Togo.
- A charcoal hardwood fire gives the dish its signature smoky depth; a gas grill works in a pinch but won't capture the same complexity.
- Always wear gloves when handling scotch bonnets, and keep them away from your eyes and any open cuts.
- The spice paste is even better after the fish marinates overnight in the fridge — perfect for weekend cookouts.
- Save any leftover pepper sauce to spoon over rice, grilled meats, or fried eggs the next day — it keeps for 3 days refrigerated.
