Liboké ya Malangwa is a traditional dish prepared with pangasius fish from the Democratic Republic of Congo.
Liboké ya Malangwa is prepared by wrapping fish fillets or whole fish on banana leaves and cooking it over charcoal fire or grill. To enhance its flavour, the fish is marinated with traditional spices for a savory taste. All the spices need to be well quantified to avoid ruining the entire meal.
One thing that makes this amazing delicacy one of its kind, is the cooking method which enhances its flavour. The cooking method is popularly used in African countries like Uganda, Congo, and central Africa. Cooking food in wrapped banana leaves is known to give food a distinct flavor that nothing else in the world could give.
Before the invention of modern food refrigeration methods, banana leaves were also used to keep food fresh. While some people use them as food wrappers, some cultures use the leaves to serve food.
INGREDIENTS (Liboké ya Malangwa)
8 fillets of Pangasius
6 cloves garlic (minced)
tablespoons of crushed tomatoes
tablespoons of ground nutmeg
3 scallions (chopped)
3 bay leaves
3 hot peppers
1 chicken cube bouillon
1 fresh ginger (chopped)
8 banana leaves
- Crumble your bullion in a large bowl and rub your fish fillets
- Add your ginger, garlic, nutmeg, tomatoes, scallions, pepper, and salt. Mix well, so the seasoning gets well incorporated in your fish
- Wrap with a cling film and put it in the fridge for 8 hours
- Clean your banana leaves and let them dry
- Place the leaves on a flat table ensuring they overlap each other
- Remove your marinated fish and place them in the center. Place your pepper on top and add your bay leaves and close the leaf wraps with toothpicks or food thread
- Place the fish on a baking sheet with water on the bottom to prevent the leaves from drying
- Preheat your oven 200o C and place your wrapped fish inside. Bake it for 30 minutes then serve while hot with fried plantains, white rice or ugali