Liboké de Poisson
Liboké de Poisson, meaning 'fish in banana leaves,' is a traditional Congolese dish where fish is seasoned and then steamed or grilled within banana leaves. This cooking method imparts a subtle, earthy flavor from the leaves and ensures the fish remains incredibly moist and tender. It's often prepared with a vibrant marinade of onions, tomatoes, garlic, ginger, and various spices.
🧂 Ingredients
- 2 lbs Firm white fish fillets(such as tilapia, catfish, or cod)
- 4 large Banana leaves(softened by wilting over a flame or in hot water)
- 1 large Onion(thinly sliced)
- 2 medium Tomatoes(thinly sliced)
- 3 cloves Garlic(minced)
- 1 teaspoon Ginger(freshly grated)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 0.25 teaspoon Cayenne pepper(or to taste (optional))
- 1 tablespoon Vegetable oil
- 1 crushed Seasoning cubes(optional, for extra flavor)
👨🍳 Instructions
- 1
Prepare the banana leaves by carefully wilting them over an open flame or by dipping them in hot water until pliable. Trim off any tough edges.
- 2
In a bowl, combine the minced garlic, grated ginger, lemon juice, salt, black pepper, cayenne pepper (if using), vegetable oil, and crushed seasoning cube (if using). Mix well.
- 3
Add the fish fillets to the marinade and gently toss to coat. Let marinate for at least 15 minutes.
- 4
Lay out two softened banana leaves on a clean surface, overlapping them slightly. Place a portion of the marinated fish in the center of the leaves. Top with sliced onions and tomatoes.
- 5
Fold the banana leaves tightly around the fish and vegetables, like a burrito, ensuring all sides are sealed to prevent steam from escaping. You can secure the packet with kitchen twine or wrap it in aluminum foil for extra security.
- 6
Cook the packets. This can be done by steaming them over simmering water for 20-30 minutes, baking in a preheated oven at 375°F (190°C) for 25-30 minutes, or grilling over medium heat.
- 7
Carefully open the banana leaf packets and serve the fish immediately with its flavorful juices. It is often served with boiled yam or rice.
💡 Pro Tips
- ✓Ensure the banana leaves are well-softened to prevent tearing during wrapping.
- ✓Wrap the packets tightly to trap the steam and cook the fish evenly.
- ✓If banana leaves are unavailable, aluminum foil can be used as a substitute, though the flavor will be different.
🔄 Variations
- Some recipes include chopped green bell peppers, parsley, cilantro, or spring onions in the marinade.
- Habanero peppers can be added for a spicier kick.
- Whole small fish can be used instead of fillets.