Entree: Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Steamed spiced fish wrapped and cooked in banana leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish such as tilapia or snapper
- 2 tbsp (30 ml) palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 medium tomato, sliced
- 1 scotch bonnet or habanero pepper, left whole or sliced
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) water or light fish stock
- 2 banana leaves, rinsed and softened over heat for wrapping (or parchment paper if unavailable)
- 2 tbsp (8 g) chopped cilantro or parsley for garnish
- Kitchen twine or aluminum foil for securing parcels (no measurement)

Instructions

1. Pat the fillets dry and rub with lemon juice, salt, pepper, smoked paprika and minced garlic. Let sit 10–15 minutes to marinate.
2. Lay a banana leaf flat, place a portion of sliced onion and tomato in the center, then set a seasoned fillet on top. Add a drizzle of palm oil (about 1/2 tbsp / 7.5 ml per fillet), a little water or stock, and a piece of scotch bonnet (leave whole for milder heat).
3. Fold the banana leaf tightly around the fish to form a sealed parcel and secure with kitchen twine or wrap in aluminum foil. Repeat for remaining fillets.
4. Arrange parcels in a steamer over simmering water, cover and steam for 18–25 minutes until fish is opaque and flakes easily. Alternatively, bake parcels on a rimmed baking sheet at 375°F (190°C) for 20–25 minutes.
5. Carefully open parcels (watch for hot steam), transfer fish to plates, spoon pan juices over, and garnish with chopped cilantro or parsley. Serve hot with boiled cassava, plantain, or rice.