Entree: Republic of the Congo – National Cuisine – Liboké de poisson (Banana-leaf steamed fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 4 whole fish, cleaned and butterflied, approx. 10 oz (280 g) each (tilapia or snapper)
- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 scotch bonnet or habanero peppers, finely chopped (adjust to heat)
- 1 bouillon cube (Maggi) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/2 cup (15 g) fresh parsley or basil, chopped
- 2 cups (60 g) fresh spinach or cassava leaves, roughly chopped (optional)
- 6 large banana leaves, rinsed and softened over heat (or aluminum foil if unavailable)
- 1 tbsp (15 ml) vegetable oil, for softening leaves (optional)

Instructions

1. Prepare the fish: rinse and pat dry the butterflied fish pieces; season inside and out with salt, black pepper, and lime juice. Set aside to marinate 10–15 minutes.
2. Make the sauce: in a skillet over medium heat, warm the palm oil until it becomes fragrant and red. Add the sliced onion and cook 4–5 minutes until softened. Stir in garlic, ginger, chopped peppers, and tomato; cook until tomatoes break down, about 6–8 minutes.
3. Finish the filling: crumble in the bouillon cube, stir in chopped spinach or cassava leaves (if using), and cook 2–3 minutes until wilted. Remove from heat and stir in chopped parsley or basil.
4. Assemble liboké: lay a banana leaf flat, brush lightly with a little vegetable oil to prevent sticking. Place a portion of the tomato-onion mixture on the leaf, top with one fish piece, spoon more sauce over the fish, then fold the leaf securely into a parcel and tie with kitchen twine or secure with toothpicks. Repeat for each fish.
5. Cook the parcels: arrange parcels in a large steamer basket over boiling water, cover, and steam 18–25 minutes until fish is opaque and flakes easily. Alternatively, place parcels on a grill over medium heat and cook 12–18 minutes, turning once, until cooked through and slightly smoky.
6. Serve: open the banana leaves at the table to release the aroma and serve each parcel with boiled plantains, cassava, rice, or fufu. Adjust seasoning with extra lime or salt if needed.