Liboke de Poisson (Fish steamed in banana leaves)

🛒 Ingredients

• Tilapia fillet 180 g · 174 kcal
• Onion 60 g · 24 kcal
• Tomato 60 g · 11 kcal
• Green Bell Pepper 40 g · 8 kcal
• Garlic cloves 10 g · 15 kcal
• Fresh Ginger 10 g · 8 kcal
• Leek (white and light green part) 30 g · 18 kcal
• Celery stalk 30 g · 5 kcal
• Palm Oil 20 g · 180 kcal
• Scotch Bonnet Pepper (or similar chili) 5 g · 2 kcal
• Banana leaves (for wrapping) 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the vegetables by finely dicing the onion, tomato, and bell pepper; mince the garlic and ginger; thinly slice the leek and celery. Carefully clean the banana leaves, removing any tough veins, and briefly soften them over a flame or in hot water to make them pliable.
2. In a bowl, combine the fish fillet with all the prepared vegetables, palm oil, scotch bonnet pepper (if using), salt, and black pepper. Gently mix to ensure the fish and vegetables are well coated with the seasonings.
3. Lay one or two banana leaves on a clean surface, overlapping them slightly if needed to create a larger surface. Place a portion of the seasoned fish and vegetable mixture in the center of the leaves.
4. Fold the banana leaves securely around the fish and vegetables to create a tight packet, ensuring no filling can escape. You can tie the packet with kitchen string or use extra strips of banana leaf if desired.
5. Place the wrapped liboke parcels in a steamer basket over simmering water. Steam for 30-40 minutes, or until the fish is flaky and cooked through.
6. Serve the liboke de poisson hot, directly from its banana leaf parcel. It is traditionally enjoyed with plantains, cassava, or rice.