Liboke de Poisson

About This Recipe

Liboke de Poisson is a jewel of Congolese cooking—a method of steaming fish (or meat) inside sealed banana leaf parcels that traps all the aromatics and juices, resulting in incredibly moist, fragrant, and flavorful fish. The technique is ancient, rooted in the cooking traditions of the Congo River basin's fishing communities, where the enormous river teems with hundreds of fish species. The banana leaf imparts a subtle grassy sweetness that no oven bag or foil can replicate. Liboke is both festive and everyday, eaten at riverside celebrations and served in Kinshasa restaurants as a point of national culinary pride.

Ingredients

Serves 4

• 4 wholetilapia or sea bream (600g each), cleaned and scored
• 6 clovesgarlic, minced
• 1 largeonion, thinly sliced
• 2 mediumtomatoes, sliced
• 2 wholefresh chilies, sliced
• 1 bunchfresh parsley or cilantro, chopped
• 3 tbspred palm oil or neutral oil
• 2 tbsplemon juice
• 1.5 tspsalt
• 0.5 tspblack pepper
• 0.5 tspground coriander
• 4 largebanana leaves, cleaned and softened over a flame

Instructions

1. 1

   Marinate the fish

   In a bowl, mix garlic, lemon juice, oil, salt, pepper, and coriander. Rub the marinade all over and inside the scored fish. Let rest 20 minutes.

2. 2

   Prepare the parcels

   Lay a banana leaf flat. Place a fish in the center. Top with onion slices, tomato slices, chili, and herbs. Drizzle with extra palm oil.

3. 3

   Wrap tightly

   Fold the banana leaf over the fish to create a sealed parcel. Secure with kitchen twine or strips of banana leaf. Repeat for each fish.

4. 4

   Cook

   Place parcels on a hot grill over medium heat or in an oven at 190°C (375°F). Cook for 35–45 minutes, turning once halfway through if grilling.

5. 5

   Open and serve

   Carefully open the parcels at the table—the steam is hot. Serve with rice, plantains, or fufu.

Variations

• •

  Liboke de Viande: use pork or chicken pieces in place of fish.

• •

  Add sliced bell peppers and spring onions to the parcel for extra flavor.

• •

  Use coconut milk instead of oil for a richer sauce inside the parcel.

Storage

Best eaten immediately from the parcel. Leftovers keep refrigerated for 2 days.

Frequently Asked Questions