Cookbook:Mbong Tchobi (Cameroonian Spicy Black Stew)
|Mbong Tchobi (Cameroonian Spicy Black Stew)|
Mbong tchobi is a popular Cameroonian dish. It has a unique colour and taste. It can be served with ripe plantain or any complimentary dish of your choice. If you are seeing this stew for the first time you can be taken aback by its black colour, but if you give it a try it can become one of your favourite meals.
- 4 pounds white fish or catfish, cleaned and cut into steaks
- 10 njansan seeds
- 1 medium-size onions, neatly chopped
- 2 medium-size green onions, neatly chopped
- 5 large tomatoes, neatly chopped
- 5 medium-size garlic cloves, neatly chopped
- 1 cup basil
- ½ cup parsley
- 1 cup vegetable oil
- 6 tablespoons mbongo spice
- 2 tablespoons chicken bouillon powder
- Salt to taste
- Lightly fry the njansan for about 5 minutes. Set aside.
- Blend the onions, green onions, tomatoes, njansan, garlic, basil, and parsley together in a blender. You can add some water to the blender to facilitate its blending to a purée.
- Place a saucepan on the fire and heat it with a little oil. Add the blended mixture with very little water and bring it to a boil. Let it simmer for 10 minutes, stirring occasionally.
- Mix in the mbongo spice, fish, bouillon powder, and salt. Simmer for another 15 minutes or until the fish is fully cooked through. Add a little water if necessary to prevent prevent the stew from getting burnt.
- Adjust the seasonings as desired. Enjoy warm with boiled plantains or any complementary dish of your choice.
Notes, tips, and variations edit
- If using catfish, place the fish in a sink and pour hot water over it. Soak for 60 seconds, then rinse the fish, clean it, and set aside. This removes the sliminess of catfish.