Entree: Republic of the Congo – Southern Culinary Region – Liboké de Poisson (Steamed fish marinated in palm oil, aromatics and vegetables, wrapped in leaves and cooked over steam or coals)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 whole tilapia, scaled and gutted, about 10–12 oz (280–340 g) each
- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 scotch bonnet or habanero pepper, pierced or finely chopped
- 2 tbsp (30 ml) lime juice
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (20 g) ground crayfish or dried shrimp (optional)
- 1/4 cup (15 g) fresh parsley or basil, chopped
- 2 banana leaves large enough to wrap fish, or aluminum foil
- 1 bouillon cube (optional)

Instructions

1. Rinse and pat dry the fish. Make 3 shallow diagonal slashes on each side of each fish to allow marinade penetration. Season the cavity and slashes with 1/2 tsp salt and 1/4 tsp pepper.
2. In a bowl combine palm oil, sliced onion, chopped tomato, garlic, ginger, scotch bonnet, lime juice, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, ground crayfish if using, and chopped parsley. Mix into a thick, oily marinade.
3. Rub the marinade thoroughly over and inside each fish, forcing some of the vegetable mix into the slashes and cavities. Let marinate 20–30 minutes at room temperature (or up to 2 hours chilled).
4. Soften banana leaves briefly over an open flame or in hot water so they become pliable. Place each fish on a banana leaf, spoon remaining vegetables and juices over the fish, then fold the leaf tightly around the fish and tie with kitchen twine; alternatively wrap securely in foil.
5. Prepare a steamer or set a rack over a large pot with 1–2 inches (25–50 mm) simmering water. Place wrapped fish on the rack, cover, and steam gently for 20–30 minutes until flesh flakes easily and is opaque.
6. For a smoky finish, after steaming you may unwrap and grill the fish briefly over medium coals or under a broiler 3–5 minutes per side to char edges lightly.
7. Carefully unwrap and transfer to a serving platter. Serve with boiled plantains, cassava, rice, or fufu and extra lime wedges.