Liboké recipe

A whole river fish slashed and packed with a palm oil and chili marinade, tied in banana leaves and cooked over embers until the parcel steams open at the table.

2 hoursmedium10 ingredients

Ingredients

• 1000 g freshwater fish
• 2 banana leaves
• 3 tbsp palm oil
• 1 bunch african basil
• 1 onion
• 2 tomatoes
• 2 clove garlic
• 1 chili pepper
• 1 lemon
• 1 tsp salt

How to make Liboké

1. Scale and gut a whole 1 kg freshwater fish such as catfish or tilapia, then cut deep diagonal slashes on both sides.
2. Blend 1 onion, 2 garlic cloves, 2 tomatoes, 1 hot chili, the juice of 1 lemon, 3 tablespoons of palm oil and 1 teaspoon of salt into a marinade.
3. Rub the marinade into the slashes and inside the belly, then let the fish rest 1 hour.
4. Pass 2 large banana leaves over a flame for a few seconds so they soften and stop tearing.
5. Lay the fish on the crossed leaves, cover with a bunch of african basil, fold the parcel and tie it tightly with string or leaf strips.
6. Set the parcel on moderate embers for 30 to 40 minutes, turning it halfway, or bake it 40 minutes at 200 °C.
7. Open the liboke in front of your guests so the perfumed steam escapes at the table.
8. Serve with fufu or boiled plantains, spooning the juices from the leaf over the fish.

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