Entree: Democratic Republic of the Congo – Southern Culinary Region – Liboke de Poisson (Steamed or grilled fish wrapped in banana leaves with palm oil, tomatoes, peppers, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (tilapia, Nile perch, or firm white fish)
- 4 tbsp (60 ml) red palm oil (or substitute blended palm/vegetable oil if unavailable)
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, minced (about 1 tbsp / 6 g)
- 2 medium tomatoes, chopped (about 1 cup / 180 g)
- 1 red bell pepper, thinly sliced
- 1 scotch bonnet or habanero pepper, finely chopped (adjust to heat preference)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) lemon or lime juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bouillon cube (optional)
- 4 banana leaves or aluminum foil squares large enough to wrap each fillet (if using banana leaves, wipe and quickly pass over a flame to soften)
- Chopped fresh parsley or cilantro for garnish

Instructions

1. In a bowl combine palm oil, sliced onions, garlic, ginger, chopped tomatoes, bell pepper, hot pepper, tomato paste, lemon juice, salt, pepper, and crumbled bouillon if using. Mix into a loose sauce.
2. Place each fish fillet on a banana leaf or foil square and spoon a quarter of the sauce evenly over each fillet. Fold leaves or foil to form a sealed packet, tying with kitchen twine if needed.
3. Arrange packets in a steamer basket over simmering water or on a grill set to medium heat. Cover and steam or grill for 15–20 minutes, until fish is opaque and flakes easily.
4. Carefully open packets to release steam, garnish with chopped parsley or cilantro, and serve immediately with steamed rice, boiled plantains, or cassava.