Mbongo Tchobi
Spicy and flavourful Cameroonian black stew filled with traditional spices which is definitely a treat to your tastebuds.
Servings: 6 servings
Calories: 327kcal
Equipment
Ingredients
- 1 Whole fish scaled, gutted and sliced.
- 2 tablespoon Mbongo spice
- ½ teaspoon Black pepper
- ¼ teaspoon Whitepepper
- ½ teaspoon African nutmeg
- ½ teaspoon Contri onion Optional
- 1 tsp Salt
- 2 teaspoon Seasoning powder or bouillon. Adjust if needed
- 6-7 grains Njangsa or 2 teaspoon ground
- 3-4 sprigs Parsley fresh
- 4 Garlic Cloves
- 2 medium Tomatoes
- 1 medium Onion
- 3 Green onions
- ¼ stalk Leeks
- 2 Habanero peppers
- Fresh Basil
- 1 cup Water
- 1 cup Cooking oil
Instructions
- Chop all the fresh ingredients and blend with the njangsa until smooth. Even if the njangsa is ground, blend again.
- Now put the fish in a large mixing bowl, add the blended mix with all the dry ingredients.
- Using a spoon, mix well until combined or the fish is well coated.
- In a pot, add cooking oil and let it heat up for about 1 minute.
- Pour in the fish mix into the pot with 1 cup of water.
- Stir with a spoon and cover the pot let it cook on medium heat till the fish cooks through for 20 minutes.
- Keep checking the pot every 5 minutes to avoid it from burning and stir gently, be careful not to shred the fish.
- Add water if needed, or if you want a thicker stew, let the water dry off.
- Now serve immediately with plantains or any side. Enjoy!
Video
Nutrition
Calories: 327kcal | Carbohydrates: 11g | Protein: 1g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 577mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 0.3mg