Entree: Democratic Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Fish wrapped in leaves and steamed with aromatic vegetables and palm oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 20 min

Total 1 hr

Ingredients

- 4 whole tilapia or similar freshwater fish, cleaned and scored, approx. 10 oz (280 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 tbsp (45 ml) red palm oil (or substitute annatto-infused oil)
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 small hot peppers (scotch bonnet or habanero), finely chopped, seeds optional
- 1 cup (150 g) fresh okra, sliced (optional)
- 2 tbsp (30 ml) lemon or lime juice
- 2 sprigs fresh parsley or 1/4 cup (15 g) chopped cilantro
- Banana leaves or cassava leaves for wrapping (enough to wrap 4 parcels)
- Kitchen twine or strips of banana leaf to tie parcels
- Salt to taste

Instructions

1. Rinse and pat dry the fish. Season cavity and scored sides with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper, then rub with 1 tbsp (15 ml) of the palm oil and 1 tbsp (15 ml) lemon or lime juice. Set aside to marinate 15–20 minutes.
2. In a bowl combine sliced onions, diced tomatoes, sliced red pepper, minced garlic, grated ginger, chopped hot pepper, sliced okra (if using), remaining 2 tbsp (30 ml) palm oil, chopped parsley or cilantro, and a pinch of salt. Mix to form a chunky vegetable salsa.
3. Lay out banana leaves and, if stiff, briefly pass over an open flame or simmer in hot water to make them pliable. Place one fish in the center of each leaf, spoon a generous portion of the vegetable mixture into the cavity and over the fish, then fold the leaf to create a tight parcel. Tie securely with kitchen twine or strips of leaf.
4. Arrange the parcels in a large steamer or a deep pot fitted with a rack, add enough water to just reach below the rack, cover, and steam gently for 25–35 minutes depending on fish size until fish is opaque and flakes easily.
5. Remove parcels carefully, open the leaves at the table to release the aroma, and serve the liboké hot with boiled plantains, rice, or fufu.