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steamed fish in banana leaves in a bowl

Liboké with boiled plantains

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Magali Mutombo
  • Prep Time: 15 min
  • Cook Time: 1 h
  • Total Time: 1h15min
  • Yield: 4 1x
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: African


Steam fish with boiled plantains.


  • 4 fishes paves
  • 2 tomatoes cut in quarters
  • 2 yellow onions chopped julienne  (chopped in big vertical slices) 
  • 2 greens onions stalks (chopped) 
  • 1 green peppers (chopped in big vertical slices)
  • 4 green habanero peppers
  • 1 thumb size ginger root peeled and sliced
  • 1 tsp of bay leaves powder or 3 dry bay leaves
  • 2 cups of water
  • ½ cup of olive oil
  • 2 ripe plantains


  1. Put them in a bowl with all the ingredients.
  2. Use a wooden spoon to mix all them.
  3. On a platter, form three X’s with your foil paper by overlapping them in a way that there isn’t any more empty space.
  4. Put a parchment paper on top only if you plan to keep the banana leaves to serve.
  5. Add two banana leaves on top to form a cross
  6. Put two pieces of fish in the center with an assortment of all of the ingredients with some liquid
  7. Close your liboké one layer at the time starting with the banana leaves
  8. Make sure that all of the pieces get the liquid

Cooking on stove:

  1. Pour some water in a double boiler in a way that the water touches the bottom of your liboké.
  2. Put your liboké in boiler and cook it on medium to low heat for 1 hour.
  3. The fish is cooked when the flesh is white everywhere.

In the oven

  1. Preheat the oven at 350F.
  2. Pour some water in an oven pan so that the liboké bottom part sits in the water.
  3. Cook it for one hour
  4. The fish is cooked when the flesh is white everywhere.

To serve:

  1. Remove it from the water and let it cool for 20 min.
  2. Remove the foil paper first, then place your liboké on a crease plate.
  3. If the water hasn’t leaked from on the parchment paper, you can remove it and serve the fish with the banana leaves.

For the plantains:

  1. Cut them in three pieces with skin on
  2. Put them in a big pot with water covering them on medium high heat.
  3. They  are cooked once you can pierce the plantains without effort with a butter knife.