Liboké de Viande
(Meat in Banana Leaf) Recipe
Origin: Central Africa Period: Traditional
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Liboké is a Congolese, Lingala, word for food preparation in a banana leaf (the plural being Maboké). Nearer the Atlantic coast it is called Ajomba and in French-speaking areas of West Africa it's called Viande en Paquet.
Ingredients:
450g peanuts, roasted, shelled and skinned
450g stewing beef cut into large cubes
banana leaves (or large dock leaves or greaseproof paper)
salt
cayenne pepper
chilli pepper, chopped
two onions, chopped
Liboké de Viande
(Meat in Banana Leaf) Preparation:
Method:Place the peanuts in a saucepan and just cover with water. Bring to a boil, stirring frequently. When they begin to soften, reduce the heat and crush with a potato masher. Simmer for a further 15 minutes then add the meat and continue to simmer until all the water has evaporated (about half an hour).
Plunge the banana leaves into hot water to soften. Remove the mid-rib then cut-off the ends of the leaves to form a large rectangle. Season the leaves then place the meat and peanut mix, onions and chillies in their centres. Fold in the sides and then the ends so that you have a packet at least two layers thick. Tie securely with oven-proof string. Repeat with any remaining meat and peanut mixture.
Place the packets in a steamer vessel and cook for an hour. At the end of this time carefully open one packet and check that the meat is done. If not ready re-close the packet and cook for a further 15 minutes.
Serve the contents of the packets with Baton de Manioc or FuFu (discard the banana leaves).
Read: Recipe Articles and Reviews
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More African recipes... More Central African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More recipes using Chillies... More recipes for Beef... More recipes for Nuts... More steaming recipes...
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Other recipes with beef and peanuts as primary ingredients:
Liberian Ginger Drink
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