Mains
Liboke de Poisson (Fish Steamed in Banana Leaves)
The Quirky Foodster Team
Ingredients
- 600 g Whole white fish fillets (1 1/3 lb)
- 4 Banana leaves, softened over a flame (4 large sheets)
- 100 g Onion, thinly sliced (1 medium)
- 150 g Tomatoes, sliced (1 1/2 medium)
- 10 g Fresh ginger, grated (1 tbsp)
- 2 Garlic cloves, minced (2 cloves)
- 1 Fresh chili, sliced (1 small)
- 20 ml Vegetable oil (4 tsp)
- 5g Salt (3/4 tsp)
- 10 g Fresh parsley or spring onion, chopped (2 tbsp)
Method
- Pass the banana leaves briefly over an open flame or hold over a hot pan for a few seconds until pliable.
- Season the fish fillets with salt and rub lightly with oil.
- Lay a fish fillet on a banana leaf and top with a few slices each of onion, tomato, ginger, garlic and chili.
- Fold the banana leaf tightly around the fish to form a sealed parcel, and tie securely with kitchen string.
- Repeat with the remaining fillets to make 4 parcels.
- Arrange the parcels in a steamer basket over simmering water, cover, and steam for 25-30 minutes until the fish is cooked through.
- Unwrap carefully at the table, scatter with fresh parsley or spring onion, and serve with the fragrant juices spooned over.
Introduction: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed or grilled over an open fire.
Cultural Background: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed or grilled over an open fire. The leaves seal in moisture and impart a subtle, earthy fragrance, making this one of the most distinctive dishes of the Congo River basin.
Tips: Softening the banana leaves over heat first is essential — untreated leaves will crack and tear when folded.
Variations: The parcels can also be grilled directly over hot coals for a smokier, more traditional riverside preparation. Chicken or goat can replace the fish in inland regions. Not applicable — this dish is fish-based by nature. Not applicable — this dish is fish-based by nature.
Storage: Refrigerate unwrapped fish and juices in an airtight container for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat for 5 minutes, or in the microwave for 2 minutes, to avoid drying out the fish.
Nutrition: Approx. 260 kcal, 32g protein, 6g carbohydrate, 11g fat per serving.
FAQs
Q: What can I use if banana leaves aren’t available?
A: Parchment paper or foil parcels are a reasonable substitute, though they won’t impart the same subtle flavour.
Q: Can this be made on a stovetop only?
A: Yes — the steamer basket method above works entirely on a stovetop without any need for an open fire.
Please log in to leave a comment.