~576 cal · 53g protein · 36g carbs · 24g fat (estimated, per serving)
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Fish steamed open in a banana-leaf parcel
🇨🇬 Brazzaville
Liboke is the parcel-cooking tradition of the Congo, where fish or meat is wrapped tight in leaves with aromatics and steamed or grilled so nothing escapes. In Brazzaville, liboke ya mbisi — fish in leaves — perfumes the whole kitchen, the flesh turning silky in its own juices with chili, garlic, and onion.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lb whole fish or thick fillets
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4 large banana leaves (or foil), for wrapping
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1 onion
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4 cloves garlic
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2 tomato
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1 chili
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1 lemon
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a handful parsley
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3 tbsp palm or vegetable oil
Instructions
1
Blend the onion, garlic, tomato, chili, lemon, and oil into a marinade.
2
Coat the fish (or mushrooms and hearts of palm) in the marinade.
3
Wrap tightly in softened banana leaves (or foil) into snug parcels.
4
Steam or bake at 375°F for 35–40 minutes until fragrant and cooked through.
5
Open the parcels at the table and serve with rice or plantain.
Brazzaville tradition.
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🌏 While it simmers — know your destination
📍
Brazzaville. A Congo River capital of fish steamed in leaves.
🗺️
Republic of the Congo. Congo River country of fish steamed in leaves.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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