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If using banana leaves, then arrange these in pairs.
Alternatively use 12” squares of kitchen foil.
Finely chop the garlic, onion, parsley and chili then mix together.
Wash, de-seed and slice the tomatoes into thin slivers.
Place a tablespoon of the onion mix in the center of each banana leaf (or each square of kitchen foil).
Sit a fillet of Nile perch on top then add a spoonful of the onion mix on top.
Sit the tomato slivers on top of everything.
Close the parcels, tying securely with string then sit a rack in a roasting tin.
Fill the roasting tin with boiling water up to the rack then sit the mabokés on top.
Transfer to an oven pre-heated to 400°F and bake for about 25 minutes, or until the fish is cooked and flakes easily with a fork.
Serve hot, direct from the cooking parcel and accompanied by fried plantains and plain, boiled, rice.