Maboke ya Ngulu — Print Recipe

Seasoned beef pieces wrapped in banana leaves with tomatoes, onions, and spices, then steamed until tender and infused with smoky leaf aromas. A classic Congolese banana leaf preparation.

Ingredients

800g beef, cut into large chunks
3 tomatoes, sliced
2 onions, sliced
4 cloves garlic, minced
2 tbsp palm oil
1 scotch bonnet pepper, sliced
1 tsp salt
1/2 tsp black pepper
Fresh basil leaves
Banana leaves for wrapping
Juice of 1 lime

Instructions

1 Season beef chunks with salt, black pepper, lime juice, and minced garlic. Let marinate for twenty minutes while you prepare the banana leaves and vegetables.
2 Soften banana leaves by passing them briefly over an open flame or blanching in hot water. Cut into large rectangular pieces suitable for wrapping.
3 Place a portion of beef on each banana leaf. Top with tomato slices, onion slices, scotch bonnet pepper, a drizzle of palm oil, and fresh basil.
4 Fold the banana leaves tightly around the beef and vegetables, creating secure parcels. Tie each parcel firmly with kitchen string to prevent opening during cooking.
5 Place the wrapped parcels in a steamer or large pot with a small amount of water in the bottom. Steam for one hour until the beef is completely tender.
6 Serve the parcels still wrapped, allowing each diner to unwrap their own at the table, releasing the incredible aromatic steam trapped inside.

Did You Know?

The tradition of cooking in banana leaves predates the use of metal pots in the Congo Basin, making it one of humanity's oldest cooking techniques still in everyday use.