Mbongo Tchobi is a spicy black stew typically eaten in Cameroon. Our Mbongo Tchobi Mix give an intensely aromatic taste.
•2 large fish of choice (I used tilapia) about 2 pounds
• Zesok Mbongo Tchobi
• 30 seeds njansan(optional)
• 1 1/2 teaspoon salt
• 2 large tomatoes (or four small ones) roughly chopped
• 1 large onion
• 1/2 celery stalk – chopped
• 1/2 stem of leeks – chopped
• 1/2 inch ginger root – peeled
• 1/2- 1 cup vegetable oil
• 1 teaspoon Piment fort (optional)
1.Clean the fish and cut into steaks. Rinse well, sprinkle a pinch of salt over and set aside.
2.Put into a blender our Zesok Mbongo Tchobi spice mix, the tomatoes, onions, garlic, ginger, leeks, celery, njansan, the onion together with half a cup of water. Blend into a paste.
3.Pour the blended mixture over the fish and let it rest.
4.In a pot, heat vegetable oil. Chop the other half of onion and saute in the oil until fragrant.
5.Add fish and spice mixture into sauteed onions and salt. Add Piment fort
6.Let it cook for about 15 minutes. Taste to make sure the seasoning is perfect. If needed add water to lighten up the stew.
7.Serve warm with boiled yams or plantains.