Cameroon / Sauces & condiments
Mbongo Tchobi (Cameroonian Black Stew)
Mbongo tchobi is type of stew popular among the Bassa people of Cameroon, though it is also eaten in other countries. It can be eaten with rice and yam.
Ingredients
- large fish of choice, large; filleted
- salt1/2 tsp
- tomatoes, large (or 4 small); roughly chopped2 piece
- onion, large; chopped1 piece
- garlic, peeled7 clove
- ginger root, peeled1/2 inch
- leek stem, chopped1/2 stalk
- celery stalk, chopped1/2 stalk
- African nutmeg, peeled2 seed
- njangsa seeds30 seed
- ground mbongo spice, ground4 tsp
- vegetable oil1/2 cup
- white pepper1/4 tsp
- habanero chile pepper1 piece
- seasoning cubes, small3 cube
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Lightly salt the fish fillets, and set aside.
Combine the tomatoes, half the onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, and ½ cup water. Blend until smooth.
Pour the mixture over the fish, and marinate for 30 minutes.
Heat the oil in a pot. Add the remaining onions and cook until aromatic. Add the fish, marinade, and peppers, then season with salt and stock cubes. Cover and cook for about 15 minutes.
Uncover and check the seasoning. Thin with water if necessary, then cook for another 5 minutes.
Serve with boiled plantains, rice, or yams.
