Entree: Gabon – Liboké de Poisson (Fish marinated with aromatics and cooked wrapped in banana leaves)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 45 min

Total 1 hr 45 min

Ingredients

- 2 whole tilapia, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 medium onion, sliced — about 1 cup (150 g)
- 2 medium tomatoes, chopped — about 1 cup (180 g)
- 1 red bell pepper, sliced — about 3.5 oz (100 g)
- 2 hot chili peppers (bird’s eye or Scotch bonnet), sliced — about 0.3 oz (8 g)
- 4 cloves garlic, minced — about 0.4 oz (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 limes, juiced — about 3 tbsp (45 ml)
- 1/4 cup (15 g) fresh parsley and/or cilantro, chopped
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 to 2 tsp (5–10 g) kosher salt, to taste
- 1 bouillon cube (optional)
- 4 large banana leaves or aluminum foil for wrapping
- Kitchen twine or toothpicks for securing wraps

Instructions

1. Clean and gut the tilapia, rinse and pat dry. Make 3 shallow diagonal slashes per side to allow marinade to penetrate.
2. In a bowl combine palm oil, lime juice, minced garlic, minced ginger, smoked paprika, black pepper, and salt. Stir in sliced onion, chopped tomatoes, bell pepper, sliced hot chiles, and chopped herbs. Crumble in the bouillon cube if using.
3. Rub the marinade thoroughly into the slashes and cavity of each fish. Let marinate 30–45 minutes in the refrigerator.
4. Soften banana leaves over an open flame or in a hot skillet until pliable, or use lightly oiled aluminum foil if banana leaves are unavailable.
5. Lay one banana leaf flat, spread a little of the remaining marinade and vegetable mixture in the center, place a marinated fish on top and spoon more vegetables over the fish. Fold the leaf over to form a sealed parcel and tie with twine or secure with toothpicks. Repeat for remaining fish.
6. Steam the parcels in a steamer basket over simmering water for 25–30 minutes, or grill them over indirect heat for 20–25 minutes, turning once, until the fish is opaque and flakes easily.
7. Carefully open a parcel to release steam, transfer fish to a platter, and serve hot with boiled plantains, cassava, or rice.