Congolese Banana Leaf Wrapped Fish

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Liboke de Poisson is a signature dish from the Democratic Republic of Congo, where freshwater fish is marinated with aromatics, layered with vegetables, and steamed inside banana leaves. The leaf infuses the fish with a smoky, herbal fragrance while locking in moisture, yielding flaky flesh and a richly seasoned filling.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 850 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 48 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and marinade

• 4 whole tilapia or snapper fillets (about 150 g / 5 oz each), skin on
• Juice of 2 limes
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 2 tbsp red palm oil

For the vegetable filling

• 2 medium tomatoes, diced
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, julienned
• 1 small green chili, finely chopped
• 2 stalks celery, diced
• 1/4 cup fresh parsley, chopped
• 1 tsp curry powder
• 1/2 tsp fine sea salt

For wrapping

• 4 large banana leaves, cut into 30 x 30 cm squares
• 4 tbsp red palm oil for drizzling
• Kitchen twine or soaked banana leaf strips for tying

Directions

1. In a shallow bowl, combine the fish fillets with lime juice, garlic, ginger, salt, pepper, and palm oil. Coat well, cover, and marinate in the refrigerator for 20 minutes.
2. Prepare the banana leaves by passing each square briefly over a low flame or dipping in hot water until pliable and glossy. Pat dry with a clean towel.
3. In a medium bowl, toss together the tomatoes, onion, bell pepper, chili, celery, parsley, curry powder, and salt to make the vegetable filling.
4. Lay one banana leaf square flat and place a marinated fillet in the center. Spoon one quarter of the vegetable mixture over the fish and drizzle with 1 tablespoon of palm oil.
5. Fold the sides of the banana leaf over the fish to enclose it completely, then fold the ends to form a tight rectangular parcel. Secure firmly with kitchen twine or banana leaf strips. Repeat with the remaining fillets.
6. Arrange the packets in a steamer basket over a pot of gently boiling water, making sure the water does not touch the leaves. Cover and steam for 25 minutes.
7. Alternatively, place the packets on a medium-hot grill and cook for 15 to 20 minutes, turning once, until the leaves are lightly charred and the fish flakes easily.
8. Let the packets rest for 5 minutes off the heat, then serve hot in the leaf. Allow each diner to unwrap their own parcel at the table to release the aromatic steam.

Cook’s Notes

• Always soften banana leaves before wrapping; running them over a flame for a few seconds per side makes them flexible and prevents tearing.
• If banana leaves are unavailable, substitute heavy parchment paper and add a teaspoon of banana extract or a few drops of lime juice to mimic the aroma.
• For the most authentic result, use small whole freshwater fish such as tilapia or capitaine, leaving the skin on to hold the flesh together during steaming.
• Cooking the parcels over charcoal embers instead of steaming adds a wonderful smoky depth reminiscent of riverside Congo preparations.
• The packets can be assembled up to 4 hours ahead and refrigerated; simply steam when ready to serve for an easy, fragrant dinner party main.

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