Entree: Democratic Republic of the Congo – Southern Culinary Region – Liboke de Viande (Slow-cooked spiced beef wrapped in banana leaves and steamed or grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 2 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1 to 1.5-inch (2.54 to 3.81 cm) pieces
- 1 tbsp (15 ml) palm oil or vegetable oil
- 2 tbsp (30 ml) peanut oil (optional)
- 2 tbsp (30 g) tomato paste
- 2 medium onions, thinly sliced (about 10 oz (280 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small Scotch bonnet or habanero pepper, finely chopped (seeded if desired)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 beef bouillon cube, crushed (optional)
- 1/2 cup (120 ml) water or beef stock
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 4 large banana leaves, rinsed and trimmed (or aluminum foil if unavailable)
- Kitchen twine or thin strips of banana leaf for tying

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1 to 1.5-inch pieces
- 1 tbsp (15 ml) palm oil or vegetable oil
- 2 tbsp (30 ml) peanut oil (optional)
- 2 tbsp (30 g) tomato paste
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small Scotch bonnet or habanero pepper, finely chopped (seeded if desired)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 beef bouillon cube, crushed (optional)
- 1/2 cup (120 ml) water or beef stock
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 4 large banana leaves, rinsed and trimmed (or aluminum foil if unavailable)
- Kitchen twine or thin strips of banana leaf for tying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine palm oil, tomato paste, sliced onions, garlic, ginger, chopped hot pepper, smoked paprika, black pepper, salt, crushed bouillon cube and water to make a thick marinade.
2. Add beef pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Cut banana leaves into pieces large enough to wrap individual portions (about 12 x 12 inches (30 cm)). Lightly pass each leaf over an open flame or hot pan to make it pliable.
4. Place a portion of marinated beef and some of the onions in the center of each banana leaf. Sprinkle with a little chopped parsley or cilantro.
5. Fold the banana leaf over the meat to form a tight parcel and tie with kitchen twine or secure with banana leaf strips. Repeat for remaining parcels.
6. Arrange parcels in a large steamer basket or on a baking sheet. Steam over simmering water for 1 to 1 1/4 hours until beef is tender, or bake in a preheated 375°F (190°C) oven for 1 to 1 1/4 hours. For a smoky flavor, finish parcels briefly on a hot grill.
7. Carefully open parcels (watch for steam) and transfer meat and juices to a serving platter. Serve hot with rice, fufu, or plantains.

1. In a large bowl combine palm oil, tomato paste, sliced onions, garlic, ginger, chopped hot pepper, smoked paprika, black pepper, salt, crushed bouillon cube and water to make a thick marinade.
2. Add beef pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Cut banana leaves into pieces large enough to wrap individual portions (about 12 x 12 inches). Lightly pass each leaf over an open flame or hot pan to make it pliable.
4. Place a portion of marinated beef and some of the onions in the center of each banana leaf. Sprinkle with a little chopped parsley or cilantro.
5. Fold the banana leaf over the meat to form a tight parcel and tie with kitchen twine or secure with banana leaf strips. Repeat for remaining parcels.
6. Arrange parcels in a large steamer basket or on a baking sheet. Steam over simmering water for 1 to 1 1/4 hours until beef is tender, or bake in a preheated 375°F (190°C) oven for 1 to 1 1/4 hours. For a smoky flavor, finish parcels briefly on a hot grill.
7. Carefully open parcels (watch for steam) and transfer meat and juices to a serving platter. Serve hot with rice, fufu, or plantains.