Liboké ya Malangwa

Name: Liboké ya Malangwa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 firm white fish fillets, cut into serving pieces; 1 fine salt; 1/2 ground black pepper; 2 fresh lime juice; 2 ripe tomatoes, diced; 1 yellow onion, thinly sliced; 4 garlic, minced; 1 fresh ginger, grated; 1 hot chile, finely chopped; 1/2 scallions, thinly sliced; 2 fresh parsley, chopped; 2 red palm oil; 6 banana-leaf pieces, cleaned and softened

AuthorDan MurungaCategoryCongo Republic, Fish & Sea Food, Main CourseDifficultyIntermediate

Tender fish steamed with aromatics and palm oil inside fragrant banana-leaf packets.

Yields6 ServingsUnitsDefault

Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Warm banana leaves briefly over low heat or in hot water so they bend without splitting. If banana leaves are unavailable, line heavy-duty foil with parchment paper to keep the fish moist.

Ingredients

2 lbs firm white fish fillets, cut into serving pieces

1 tsp fine salt

½ tsp ground black pepper

2 tbsp fresh lime juice

2 ripe tomatoes, diced

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 hot chile, finely chopped

½ cup scallions, thinly sliced

2 tbsp fresh parsley, chopped

2 tbsp red palm oil

6 banana-leaf pieces, cleaned and softened

Directions

Pat the fish dry and season it with salt, black pepper, and lime juice. Rest for 15 minutes while you prepare the vegetables and soften the banana leaves.

Combine the tomatoes, onion, garlic, ginger, chile, scallions, parsley, and palm oil in a bowl. Toss until the vegetables are evenly glossy and aromatic.

Lay the softened banana leaves on the counter, overlapping two pieces if needed to prevent leaks. Spoon a small bed of the tomato mixture into the center of each leaf.

Place one portion of fish over each vegetable bed and cover it with the remaining mixture. Fold the leaf snugly over the fish, then tuck or tie the ends to form sealed packets.

Arrange the packets seam-side up in a wide steamer basket. Add water below the basket, cover the pot, and bring it to a steady simmer over medium heat.

Steam for 30–35 minutes, checking the water level halfway through. The fish is ready when it flakes easily and reaches 145°F at its thickest point.

Rest the packets for 5 minutes before opening so the juices settle. Open them carefully, keeping your face away from the fragrant hot steam.

Serve the fish directly in its leaf with cassava, plantains, rice, or fufu, spooning the tomato-rich juices over each portion.