4
Ingredients
- 1 whole firm fish, cleaned and cut into pieces
- 2 onions, sliced
- 3 garlic cloves
- 1 piece of fresh ginger
- 2 tomatoes
- Banana leaves
- Pili-pili, salt and oil
Method
- 01 Season the fish with salt, garlic, ginger, pili-pili and a little oil.
- 02 Soften the banana leaves and lay out the fish with onion and tomato.
- 03 Wrap tightly into packets.
- 04 Steam or cook over gentle coals for 40 to 45 minutes.
- 05 Open at the table and serve with chikwangue or plantain.
Liboke is both a cooking method and a dish: the leaf protects the fish and perfumes it.
In the same spirit
Other recipes close by territory or by gesture.
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Meat liboke
Meat marinated with aromatics, wrapped in banana leaves and steamed — the liboke gesture applied to meat, not fish.
30 min + 1 h marinating prep · 1 h cook
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Kapenta with tomatoes
Small dried lake fish fried then simmered with tomato and onion, a relish of Greater Katanga.
20 min prep · 30 min cook
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Mbisi ya kokalinga
Fish fried or grilled until the skin is crisp and the flesh stays moist.
25 min prep · 20 min cook