• 4 fishes paves
• 2 tomatoes cut in quarters
• 2 yellow onions chopped julienne  (chopped in big vertical slices)
• 2 greens onions stalks (chopped)
• 1 green peppers (chopped in big vertical slices)
• 4 green habanero peppers
• 1 thumb size ginger root peeled and sliced
• 1 tsp of bay leaves powder or 3 dry bay leaves
• 2 cups of water
• ½ cup of olive oil
• 2 ripe plantains

preparation

Put them in a bowl with all the ingredients.

Use a wooden spoon to mix all them.

On a platter, form three X’s with your foil paper by overlapping them in a way that there isn’t any more empty space.

Put a parchment paper on top only if you plan to keep the banana leaves to serve.

Add two banana leaves on top to form a cross

Put two pieces of fish in the center with an assortment of all of the ingredients with some liquid

Close your liboké one layer at the time starting with the banana leaves

Make sure that all of the pieces get the liquid