From Our Kitchen: The Story Behind Our Signature Grilled Tilapia

Every great dish has a story, and our Grilled Tilapia with Plantain and Tropical Salsa is no exception. It was born from Chef Jean-Pierre Habimana's childhood memories of lakeside meals with his family near Lake Kivu, where freshly caught tilapia was grilled over open flames and eaten with hands still smelling of charcoal and fresh herbs.

When Chef Jean-Pierre joined Kigali Delight, he wanted to create a signature dish that honored those memories while meeting the expectations of an international audience. The tilapia is sourced fresh from Lake Kivu, marinated for four hours in a blend of lemon juice, garlic, ginger, and a proprietary mix of East African spices, then grilled until the skin is crispy and the flesh flakes effortlessly.

The accompaniments are what truly set the dish apart. Ripe plantains are caramelized in butter until golden, adding a natural sweetness that balances the savory fish. The tropical salsa — a vibrant mix of diced mango, pineapple, red onion, cilantro, and a squeeze of lime — brings freshness and a burst of color to the plate. A sprinkle of toasted sesame seeds finishes the presentation.

Since its debut, the dish has become our most photographed, most reviewed, and most reordered menu item. Guests have told us they dream about it after returning home, and several have come back specifically to enjoy it again. We take that as the highest compliment a kitchen can receive. If you have not tried it yet, your table is waiting.