Liboké
This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, AU Ambassador Abdou Abarry.
- 1 kg of “capitaine” fish (or cod)
- 20 banana leaves (or parchment paper)
- 175 g of peanut paste/ butter
- 1 bunch of sorrel
- 2 cassava roots (or a few potatoes)
- pili-pili pepper
- 5 citronella stalks
- 1 vegetable stock cube
- 1 onion
- 1 or 2 peeled and finely chopped tomatoes
Heat half a litre of water in a pot with the stock cube and peanut paste, until the peanut is well mixed in. Add the sorrel leaves and pili-pili, salt and pepper. Simmer on low heat for a few minutes. Brown the onion, add the tomatoes and 0.25 l of water. Integrate the three sauces and make sure the mixture remains liquid enough. Boil the cassava in a lot of water for 30 mins, then throw out the water (it is toxic!) Wash and dry the banana leaves. For each portion, stack four leaves and place the following in the middle: one piece of fish, the sauce, some pieces of cassava, and a pinch of black pepper. Fold the leaves to form a parcel, and tie it with citronella stalk. Cook on medium heat for 20 mins. Then, place the parcels on a barbecue on moderate heat (so as not to set the banana leaves on fire) for 45-50 mins until the sauce has caramelised. Serve with a bowl of rice and a glass of fruity white wine, blond beer, or Congolese “Tembo” (dark beer).
Serve with a bowl of rice and a glass of fruity white wine, blond beer, or Congolese “Tembo” (dark beer).
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