Mbongo Tchobi is a very spicy black sauce originally from the Bassa tribe in Cameroon. Thanks to its deliciousness, it has become a popular dish in other parts of the country. The main ingredient of this tasty sauce is the intensely aromatic Mbongo spice, from which the sauce gets its name. The spices are roasted or even burned over charcoal fires and then ground to achieve its characteristic black color.
The ground Mbongo spice mix can be found everywhere here in the African grocery stores, so-called Afroshops.
Mbongo is traditionally prepared with fish. Those who don't like fish can substitute chicken or other meats . Side dishes served with mbongo include boiled plantains (green or yellow), yams, cassava, or rice.
Have fun cooking!.
Ingredients
- 1kg whole fish cut into steaks (e.g.)
- 12 Djangsang grains
- 1/2 TL Bêpê
- 2 roundabouts
- 4 small pieces of quatre côtés
- 1 tsp pepper (black and white)
- 1 large onion
- 4 large tomatoes
- 1 piece of ginger
- 1 stalk of celery
- 4 cloves of garlic
- 6 tablespoons of cooking oil
- 4-6 tablespoons of Mbongo spice mix
- Salt and broth (if needed)
preparation
Place tomatoes, onions, celery, njansa, bêpê, rondelles, quatre côtés, pepper, ginger, garlic and mbongo spice in a blender and blend everything into a puree
Place the mixture in a pot with the fish, add salt and oil, mix well and let marinate for about 10 minutes.
Then place the pot on the stove, cover the fish with water, and simmer for about 25 minutes, or until the fish is cooked through. Add more water if necessary to prevent the fish from sticking to the bottom of the pot.
Season with salt or broth if needed.
My tip for you:
For a particularly rich and dark consistency, lightly fry the Ndjansang for about 5 minutes until dark, then let it cool before adding it to the other ingredients in the blender.
Et voilà! Bon appétit!
Ingredients
- 1 kg Fish in Steak (cut into steaks)
- 12 Djansang grains (aka Akpi nuts)
- 1/2 TL Bêpê (aka African nutmeg)
- 2 rondelles (aka country onion)
- 4 pieces Esèsè (aka Quatres Côtés)
- 1 tsp pepper
- 1 large onion
- 4 fresh tomatoes
- 1 piece of ginger
- 1 stalk of celery
- 4 garlic cloves
- 100 ml cooking oil
- 6 tablespoons of Mbongo spice mix
- Salt (and optionally broth)
Instructions
- Put tomatoes, onions, celery, NDjansang, Bêpê, Rondelles, quatre côtés, pepper, ginger, garlic and Mbongo spice into a blender and blend everything into a puree
- Place the mixture in a pot with the fish, add salt and oil, mix well and let marinate for about 10 minutes.
- Then place the pot on the stove, cover the fish with water, and simmer for about 25 minutes, or until the fish is cooked through. Add more water if necessary to prevent the fish from sticking to the bottom of the pot.
- Season with salt or broth if needed.
