Margarita's International Recipes


Liboké de Poisson

Fish in Banana-Leaf

Along the Congo river and its tributaries, fishing is de rigeur and so is cooking fish. Banana leaves are used both to seal the moisture and as a convenient wrapping, and to impart a subtle flavor - which I would describe somewhat similar to green tea. Unfortunately, the banana leaf flavor was the only distinct flavor these fish fillet had, and it wasn't one I'm terribly fond of. Still, it was an interesting dish to try once. I served it with plantain balls.

Liboké de Poisson

Liboké de Poisson


  • 1 Tbsp. oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • juice of one lemon
  • 1 Maggi cube or chicken bouillon cube
  • 1 tsp. salt
  • ground pepper
  • 1/2 tsp. red pepper flakes
  • 2 lbs fish fillets
  • 1 banana leaf


Mix together the oil with the onion, tomato, lemon juice, bouillon cube, salt, and peppers. Add the fish making sure it's well coated with the marinade and marinate for 15 minutes.

Meanwhile heat the oven to 375F or the grill to medium heat.

Wrap fish in banana leaves (see method). Grill and bake for 30 - 40 minutes or until done, turning every 10 minutes.

Adapted from a recipe at Congo Cookbook.

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