Entree: Democratic Republic of the Congo – Central Culinary Region – Liboke ya mbisi (Fish steamed in banana leaf)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 whole tilapia (or similar freshwater fish), cleaned and scaled, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) red palm oil
- 1 large onion, thinly sliced — about 1 cup (150 g)
- 2 medium tomatoes, diced — about 1 cup (240 g)
- 3 garlic cloves, minced — about 1 tbsp (9 g)
- 1–2 hot peppers (scotch bonnet or bird’s eye), finely chopped (adjust to taste)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground ginger (optional)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- Banana leaves, cut into pieces large enough to wrap each fish (or aluminum foil if unavailable)
- Kitchen twine or toothpicks for securing wraps (optional)

Instructions

1. Rinse the cleaned fish and pat dry. Make 2–3 diagonal slashes on each side of the fish to allow flavors to penetrate. Season inside and out with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
2. In a bowl, combine 2 tbsp (30 ml) red palm oil, 1 cup (150 g) sliced onion, 1 cup (240 g) diced tomatoes, 3 minced garlic cloves (about 1 tbsp / 9 g), chopped hot pepper, 1/2 tsp (1 g) ground ginger if using, juice of 1 lime (2 tbsp / 30 ml), and 1/4 cup (15 g) chopped parsley or cilantro. Mix into a chunky sauce.
3. Lay out banana leaves (briefly pass over a flame or dip in hot water to make them pliable if needed). Place a portion of the sauce in the center of each leaf, then set a seasoned fish on top and spoon remaining sauce into the cavity and over the fish.
4. Fold the banana leaf tightly around each fish to form a sealed parcel; secure with kitchen twine or toothpicks. If using foil, wrap similarly.
5. Place the parcels in a steamer basket over simmering water, cover, and steam for 20–30 minutes, depending on fish size, until flesh flakes easily with a fork. Alternatively, parcels may be grilled over medium heat for 20–25 minutes, turning once.
6. Carefully open the banana leaves (steam will be hot) and transfer the fish to a serving platter. Spoon any pan juices over the fish and garnish with additional fresh herbs and lime wedges.
7. Serve hot with boiled plantains, cassava, rice, or fufu as commonly enjoyed in the central Congo region.