Congolese Liboke ya Samaki (Steamed Spiced Fish in Banana Leaves)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg whole fresh tilapia or catfish fillets, cut into steaks
- • 4 large fresh banana leaves, cleaned and warmed over flame to soften
- • 2 large onions, finely sliced
- • 3 ripe tomatoes, diced
- • 4 garlic cloves, minced
- • 1 thumb ginger, grated
- • 2 scotch bonnet chillies, thinly sliced
- • 2 tbsp red palm oil
- • 1 tbsp lemon juice
- • 1 tsp ground nutmeg
- • 1 tsp salt
- • Kitchen string, for tying parcels
Preparation Steps
Season fish steaks with salt, ground nutmeg, lemon juice, grated ginger, and minced garlic; rest for 20 minutes.
Toss sliced onions, diced tomatoes, sliced scotch bonnets, and red palm oil in a bowl with a pinch of salt.
Layer 2 softened banana leaves crosswise on a flat surface; place a portion of fish in the center, mound with the spiced tomato-onion mixture, and fold banana leaves tightly into a sealed packet, securing with kitchen string.
Place parcels in a steamer basket over boiling water and steam for 35 minutes, or grill over moderate charcoal embers for 25 minutes until fragrant.
Snip the strings and open the steaming banana leaf parcel at the table; serve immediately with boiled sweet manioc.