Cameroon

Mbongo Tchobi (Cameroonian Black Stew)

Serves 6 · 35 minutes

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.

Allergens named in the ingredients: Fish, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

Large fish of choice, filleted
½ teaspoon salt
2 large (or 4 small) tomatoes, roughly chopped
1 large onion, chopped
7 garlic cloves, peeled
½ inch ginger root, peeled
½ leek stem , chopped
½ celery stalk, chopped
2 seeds African nutmeg, peeled
30 njangsa seeds
4 teaspoons ground mbongo spice
½ cup vegetable oil
¼ teaspoon white pepper
1 habanero chile pepper
3 small seasoning cubes

Method

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.