Cookbook:Mbongo Tchobi (Cameroonian Black Stew)
| Mbongo Tchobi (Cameroonian Black Stew) | |
|---|---|
| Category | Stew recipes |
| Servings | 6 |
| Time | 35 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
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 edit
- 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
Equipment edit
- Pot
- Knife
- Cutting board
- Stovetop
- Cooking spoon
Procedure edit
- 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.