Maboké de Poisson (Congolese Fish Steamed in Banana Leaves)
Local name: Maboké de poisson
In short: Whole fish marinated in lemon, garlic and chili, wrapped in banana leaves with tomato and onion, and steamed or grilled, a Congolese riverside classic. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Maboké is the Congolese way of cooking in leaves: a whole fish is marinated with lemon, garlic and chili, tucked into a banana leaf parcel with tomato and green onion, and steamed or grilled until it falls off the bone. Opening the parcel releases a rush of fragrant steam. It is sold at evening grills near markets and riverfronts, and eaten with chikwangue or plantains. This version can be steamed or grilled.
Instructions
- Rinse the fish and pat dry. Cut three diagonal slashes on each side, down to the bone. Mix the lemon juice, garlic, onion, chili, salt, pepper and 1 tablespoon of the oil, then rub it over the fish, into the slashes and inside the cavity.
- Cover and marinate in the fridge for 30 minutes, or up to 2 hours.
- Soften the banana leaves by passing them over a gas flame or dipping them in hot water for 30 seconds, until pliable. Cut out the hard center rib. Lay 2 pieces crossways on the counter for each parcel.
- Spoon some tomato and green onion onto the center of each leaf cross. Lay a fish on top, cover with more tomato and green onion, and drizzle with the remaining oil.
- Fold the leaf ends over the fish to make a tight parcel and tie it with kitchen string.
- Steam the parcels in a covered steamer over simmering water for 30 to 35 minutes, until the fish flakes easily and the thickest part reaches 63°C (145°F). To grill instead, cook over medium coals for 12 to 15 minutes per side.
- Open the parcels at the table. Serve with chikwangue, boiled plantain or rice and a small dish of pili-pili.
Tips
- Banana leaves are sold frozen at Asian and Latin grocers. If you cannot find them, wrap each fish in two layers of parchment and one of foil. You lose some of the leaf aroma, but the method is the same.
- Fillets work too. Use 4 thick fillets of about 200 g (7 oz) each and cut the steaming time to 15 to 20 minutes, until the fish flakes and reaches 63°C (145°F).
Questions and answers
What does maboké mean?
Maboké is the plural of liboke, the Lingala word for a leaf parcel. It names food cooked in leaves, and fish is the best-known version.
What fish is best for maboké?
Tilapia and catfish are the traditional river fish. Sea bass, snapper, trout or any whole, mild fish also works well.
Can I cook maboké on a barbecue?
Yes. Place the parcels over medium coals, turning once, for 12 to 15 minutes per side. The leaves char slightly and add a smoky aroma.
How long does it take to make Maboké de Poisson (Congolese Fish Steamed in Banana Leaves)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Maboké de Poisson (Congolese Fish Steamed in Banana Leaves)?
About 240 kcal per serving, with 31 g of protein, 7 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 7 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
