1 onion, diced

2 Tbs. vegetable or olive oil

1 lemon, juiced

1 tsp. salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

1 cup chopped tomatoes (fresh or canned)

1 Maggi cube, crushed or 1 tsp. Maggi sauce

2 lbs. Tilapia (whole or filets)

3 banana leaves, center ribs removed

Method:

Sauté the onion in the oil in a skillet over medium heat until they’re soft, about 5 minutes. Scrap onions into a bowl and add the lemon juice, salt, pepper, cayenne, tomato and Maggi cube/sauce. Stir to combine. Add fish and stir gently to coat.

Marinate fish for 15 minutes.

Meanwhile, boil some water. Dip the banana leaves in the water and soak them 30 seconds to soften them.

Lay the softened leaves on the counter perpendicular to each other with 2 on the bottom. Pour the fish, marinade and all into the leaves. Tuck and wrap like a packet or burrito. Tie with kitchen twine to secure. (You can refrigerate at this point if needed.) Set in a baking dish if cooking in the oven, you may wrap again in foil, if desired.

Cook the packet on an outdoor grill over medium high heat or in an oven at 375°F for 25-30 minutes. Fish is done when opaque throughout and flakes easily.

Serve with rice or fufu.