Liboké de Poisson
(Fish in Banana Leaf) Recipe

Origin: Central Africa Period: Traditional

This is a traditional way of cooking fish in banana leaves. Outside of Africa and South-East Asia you may be able to get frozen banana leaves in Asian, International or African stores. As a substitute you could use dock leaves. The flavour they provide will be different, but the cooking method will be the same.

Ingredients:

Banana leaves, dock leaves or greaseproof paper
1.2kg fresh fish (tilapia preferably) cut into fillets, steaks or pieces
2 onions, finely chopped
juice of 2 lemons
salt and black pepper and cayenne pepper to taste
oil
1 ripe tomato, chopped and crushed
6 okra, chopped
bunch of sorrel leaves
1 crushed Maggi cube (or a fish stock cube with 1/2 tsp cumin and 1/2 tsp coriander)

Liboké de Poisson
(Fish in Banana Leaf) Preparation:

Method:

Mix together the oil, chopped onion, lemon juice, salt, black pepper and cayenne pepper to form the marinade. Add the okra and chopped sorrel along with the Maggi cube to this then place the fish in the marinade and allow to marinate for 20 minutes

Blanch the banana leaves in boiling water to make them supple, remove the mid-rib and trim the ends to give you rectangles. Place the fish in the centre of the banana leaf and fold over the sides. Now fold the ends around the fish so that you have a packet about two to three banana folds thick. Place on a barbecue or in an oven pre-heated to 180°C and cook for 40 minutes, turning every ten minutes.

Serve in the banana leaf packet accompanied by Baton de Manioc or FuFu.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Fish in Banana Leaf to your online bookmark site:

Celtnet Recipes - Fish in Banana Leaf Recipe

More African recipes...

More Central African recipes...

More main course recipes...

More Traditional recipes...

More recipes for Seafood...

More recipes for Greens...

More recipes for Fish...

More Baking recipes...

More steaming recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):

Other recipes with fish and sorrel leaves as primary ingredients:

Tian of Tuna and Anchovy

Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179

Join the Celtnet Recipes Discussion Forum

The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my Recipes of Africa eBook which contains recipes from each and every country and region of Africa (over 800 packed into 550 pages). You also get brief country and region description, maps and discussion of typical foods. With this eBook you will learn the recipes and dishes of every single country in Africa, from North Africa, through West Africa, Central Africa, East Africa and South Africa. This is the most comprehensive collection of African recipes ever collected in one place. Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: