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Grilled eel (tuna mamo): recipe illustration
Fish & seafood

Grilled eel (tuna mamo)

Salted pieces of eel wrapped in banana leaves and grilled over embers. The leaves protect the flesh and perfume it with a gentle smoky flavour, for tender eel with a lightly caramelised finish.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Clean the eel, cut it into pieces about 5 cm long and sprinkle with salt.
  2. Let it rest 10 minutes, then rinse quickly and pat dry.
  3. Brush the banana leaves with coconut oil and place a piece of eel in the centre of each.
  4. Fold the leaves into well-sealed parcels, tying them with string if needed.
  5. Cook the parcels over embers or a hot grill for 20 to 25 minutes, turning them halfway through.
  6. Open one parcel to check that the flesh is cooked and comes away easily.
  7. Serve warm with a squeeze of lime.

Variations and tips

In the oven. Place the parcels on a tray and bake at 200 °C for 25 minutes.

More ideas

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Original Ecomely recipe.