Entree: Democratic Republic of the Congo – National Cuisine – Liboké de Poisson (Seasoned fish wrapped in banana leaves and steamed or grilled with vegetables and local spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fish fillets, firm white fish (tilapia or Nile perch), approx. 6 oz (170 g) each, total about 1.5 lb (680 g)
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 g) chopped fresh tomatoes
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 small hot pepper (Scotch bonnet or habanero), finely chopped, or to taste
- 2 tbsp (30 ml) lemon juice or lime juice
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- Banana leaves for wrapping or aluminum foil as substitute
- 1/2 cup (120 ml) water or light fish stock for steaming
- Optional: 6 oz (170 g) okra, sliced

Show original ingredient measurements

- 4 fish fillets, firm white fish (tilapia or Nile perch), approx. 6 oz (170 g) each, total about 1.5 lb (680 g)
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 g) chopped fresh tomatoes
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 small hot pepper (Scotch bonnet or habanero), finely chopped, or to taste
- 2 tbsp (30 ml) lemon juice or lime juice
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- Banana leaves for wrapping or aluminum foil as substitute
- 1/2 cup (120 ml) water or light fish stock for steaming
- Optional: 6 oz (170 g) okra, sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine 2 tbsp (30 ml) palm oil, tomato paste, chopped tomatoes, sliced onion, minced garlic, chopped hot pepper, lemon juice, parsley, thyme, salt, and pepper to make a vibrant marinade.
2. Pat fish fillets dry and rub the marinade evenly over both sides. Let rest 15–30 minutes for flavors to penetrate. If using okra, toss slices with a little of the marinade.
3. Soften banana leaves briefly over a flame or in hot water so they are pliable. Place a banana leaf piece on a work surface, spoon a little of the remaining marinade and a splash of water or stock in the center, lay a marinated fillet on top, add some marinated onion and tomato (and okra if using), then fold the leaf tightly around the fish to form a sealed parcel. Secure with kitchen twine or fold firmly. Repeat for remaining fillets. If using foil, wrap tightly.
4. Steam: place parcels in a steamer basket over simmering water, cover, and steam 18–25 minutes until fish flakes easily. Grill: place parcels on a medium-hot grill and cook 12–18 minutes, turning once, until fish is cooked through and banana leaves slightly char for smoky flavor.
5. Carefully open one parcel to check doneness, taking care with the hot steam. Serve the wrapped fish with steamed white rice, fufu, or boiled cassava and spoon any juices from the parcel over the fish.

1. In a bowl, combine 2 tbsp palm oil, tomato paste, chopped tomatoes, sliced onion, minced garlic, chopped hot pepper, lemon juice, parsley, thyme, salt, and pepper to make a vibrant marinade.
2. Pat fish fillets dry and rub the marinade evenly over both sides. Let rest 15–30 minutes for flavors to penetrate. If using okra, toss slices with a little of the marinade.
3. Soften banana leaves briefly over a flame or in hot water so they are pliable. Place a banana leaf piece on a work surface, spoon a little of the remaining marinade and a splash of water or stock in the center, lay a marinated fillet on top, add some marinated onion and tomato (and okra if using), then fold the leaf tightly around the fish to form a sealed parcel. Secure with kitchen twine or fold firmly. Repeat for remaining fillets. If using foil, wrap tightly.
4. Steam: place parcels in a steamer basket over simmering water, cover, and steam 18–25 minutes until fish flakes easily. Grill: place parcels on a medium-hot grill and cook 12–18 minutes, turning once, until fish is cooked through and banana leaves slightly char for smoky flavor.
5. Carefully open one parcel to check doneness, taking care with the hot steam. Serve the wrapped fish with steamed white rice, fufu, or boiled cassava and spoon any juices from the parcel over the fish.