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, 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
- Pot
- Knife
- Cutting board
- Stovetop
- Cooking spoon
Procedure
- 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.