Liboke Recipe

Prepare the fish

Rinse the fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish about 1/2-inch deep to allow flavors to penetrate.

In a small bowl combine lime juice, salt, black pepper, minced garlic, grated ginger and smoked paprika. Mix to a smooth paste.

Rub the marinade inside the cavity and all over both sides of the fish, making sure to get some into the slashes. Allow the fish to marinate for 20–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Heat the peanut or palm oil in a skillet over medium heat until shimmering. Add the chopped onion and sauté for 4–5 minutes until translucent.

Add the chopped red bell pepper and optional scotch bonnet; cook 2–3 minutes until softened, stirring frequently to avoid burning.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Then add the chopped tomatoes (or canned tomatoes) and 1/2 cup water. Crumble in the bouillon cube and bring mixture to a gentle simmer.

Let the sauce simmer 8–10 minutes until it reduces slightly and thickens. Taste and adjust seasoning with a pinch of salt and pepper as needed. Stir in the chopped parsley/coriander and sliced spring onions, then remove from heat and let cool slightly.

If using banana leaves, briefly pass each leaf over an open flame or hot skillet to soften and make them pliable (or blanch in hot water for 30 seconds). Pat dry. If using foil, tear sheets large enough to wrap each fish well.

Lay one banana leaf (or foil) on a flat surface. Place a fish in the center. Spoon a generous amount of the aromatic sauce into the cavity and over the top of the fish, making sure some sauce goes into the slashes and cavity. If you like extra heat or flavor, add extra sliced spring onions on top.

Fold the leaf or foil around the fish to form a tight parcel. Use a second leaf if needed to fully enclose the fish. Tie the parcel with cooking twine to secure.

There are two common cooking methods: grill or bake. For a grill: preheat to medium heat and oil the grate. Place parcels on the grill and cook covered for 20–25 minutes, turning once, until fish is cooked through (flesh opaque and flakes easily). For an oven: preheat to 200°C (400°F) and place parcels on a baking sheet. Bake 20–25 minutes until fish is cooked through.

Remove parcels from heat and let rest 5 minutes. Carefully cut twine, open the parcels (watch for hot steam) and transfer fish to a serving platter. Serve with lime wedges and your choice of sides (fufu, rice, boiled plantains, or cassava).