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+ servings

Fish in banana leaf (Liboke de poisson)

Here is a dish that would make prepping for fish exceptionally easy and fish eating, tantalizingly tasty
Course Main
Cuisine African
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 -4
Calories 342kcal
Author Imma


  • 2-3 fish about one pound or less fillet or whole small fish
  • 1 large onion sliced
  • 2-3 tomatoes sliced
  • 2-3 teaspoon minced garlic
  • 1 teaspoon ginger
  • Salt and pepper to taste
  • 1 lemon
  • Herbs parsley, basil, thyme
  • 1-2 teaspoon or more green seasoning optional
  • Chicken bouillon or Maggie to taste optional


  • Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
  • Prepare plantain leaves
  • Cut the banana leaves into large rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available
  • The leaves must be heated and wilted over an open high flame to make them flexible.
  • Place the fish on the leaf, season with the entire spices divide equally among fish, and add onions and tomatoes.
  • Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the juice from the fish runs out.
  • Then fold the sides in to seal twice. You may use a rope to tie the bundle or place in foil paper. Repeat the process and set them.
  • Bake fish for about 12-20 minutes depending on fish whole fish takes longer.
  • Remove, let it cool and open check for doness.


Calories: 342kcal | Carbohydrates: 10g | Protein: 63g | Fat: 4g | Cholesterol: 111mg | Sodium: 198mg | Potassium: 1482mg | Fiber: 2g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 32.9mg | Calcium: 149mg | Iron: 1.5mg