Mbongo Tchobi: Cameroonian Black Stew
Published Dec 06, 2016
Updated Oct 30, 2026
This post may contain affiliate links. Please read our disclosure policy.
Mbongo Tchobi is a spicy black stew typically eaten by the Bassa people of Cameroon. Its deliciousness has made it gain popularity in other parts of the country.
The key ingredient is the intensely aromatic mbongo spice, from which the stew derives its name. It is burnt then ground before cooked into a sauce, hence the black color.
What Does Mbongo Tchobi Taste Like?
Mbongo Tchobi has a distinctive, deeply savory flavor with smoky, earthy, and aromatic notes from the mbongo spice. It is rich and flavorful, with the njangsa adding a lovely nutty depth to the sauce.
Depending on how much hot pepper you use, the stew can range from mildly spicy to quite hot. The fish absorbs the delicious seasoning, making every bite so good.
If you enjoy bold African flavors, I think you will love this Cameroonian delicacy!
Ingredients for Mbongo Tchobi
- Mbongo spice: The signature ingredient responsible for the stew’s distinctive dark color and smoky, aromatic flavor. The already ground black spice is widely sold in Cameroon and colloquially called, “mbongo spice” or “epice mbongo” in French. Mbongo pods are a type of alligator pepper. In other parts of the world, the spice mix can be gotten from select African shops.
- Fish: Traditionally, fish is commonly used. I have used whole tilapia for this recipe and recently found great success with pompano. A firm flesh fish works wells here.
- Njangsa: Adds a rich, nutty flavor and helps give the sauce body.
- Tomatoes: Add depth and balance to the sauce.
- Onions: Provide sweetness and savory flavor.
- Garlic: Adds another layer of aroma.
- Hot pepper: Gives the stew its characteristic heat.
- Salt and seasoning: Bring all the flavors together.
For the full list of ingredients with measurements, check out the recipe card below.
Serving
Mbongo, as it is fondly called is typically eaten with a starchy side like plantains or yams. I ate mine with white yam because there’s nothing like some boiled crumbly African yam. More options for serving include:
- Boiled plantains: Ripe or unripe boiled plantains make a delicious accompaniment. Their natural sweetness complements the savory, spicy stew.
- Boiled cassava: Cassava is another hearty option that works beautifully with the flavorful sauce.
- White rice: While not the most traditional pairing in every plain white rice is a convenient, delicious option.
Watch me make mbongo tchobi in the video below. Enjoy!
How to Store and Reheat Mbongo Tchobi
If you have leftover Mbongo Tchobi, don’t worry! It stores well and can be enjoyed later.
- Refrigerator: Allow the stew to cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. Enjoy within 3–4 days.
- Freezer: You can freeze Mbongo Tchobi in freezer-safe containers for approximately 2–3 months for best quality. Keep in mind that the fish may become softer after thawing.
- Reheating: Reheat gently in a covered saucepan over medium-low heat until thoroughly hot, gently stirring or moving the pot carefully to avoid breaking the fish. Add a little water if the sauce has thickened too much.
Frequently Asked Questions
Mbongo Tchobi gets its characteristic black color from mbongo spice, its signature ingredient. The traditional preparation involves roasting and grinding the spices before incorporating them into the sauce.
Mbongo spice refers to a traditional blend of aromatic spices used in Cameroonian cooking. The blend can include different whole spices, depending on the preparation and region. It is traditionally roasted and ground to create the dark, fragrant seasoning used in Mbongo Tchobi.
You can find ground mbongo spice in Cameroonian markets and African grocery stores. If you live outside Cameroon, check specialty African food shops or online African grocery stores.
Firm-fleshed fish that holds its shape during cooking is a good choice. The best option depends on what is available in your area and what type of fish your recipe calls for.
More Cameroonian Recipes
Mbongo Tchobi – Cameroonian Black Stew
Ingredients
- 2 large firm flesh fish of choice about 2 pounds, tilapia or pompano are good choices
- 1 ½ teaspoon salt divided
- 2 large tomatoes (or four small ones) roughly chopped
- 7 garlic cloves peeled
- ½ inch ginger root peeled
- ½ stem of leeks – chopped
- ½ celery stalk – chopped
- 2 seeds African nutmeg (Ehuru/Pebe) peeled
- 30 seeds njangsa
- 4 teaspoons ground mbongo spice
- 1 large onion diced, divided
- 3 small seasoning cubes (Maggi) sub with 3 teaspoons of chicken bouillon powder
- ½ – 1 cup vegetable oil
- ¼ teaspoon white pepper (optional)
- 1 habanero/hot pepper optional
- 2 stems green onions optional, for garnishing
Instructions
- Clean the fish and cut into steaks. Rinse well, sprinkle a pinch of salt over and set aside.
- Put into a blender the tomatoes, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, half the onion together with half a cup of water. Blend into a paste. Pour the blended mixture over the fish and let it rest.
- In a pot, heat vegetable oil. Chop the other half of onion and sauté in the oil until fragrant. Add fish and spice mixture into sauteed onions. Scatter Maggi cubes over it and salt. If using white and hot pepper, add them at this stage.
- Cover and let it cook for about 15 minutes. After that, open and taste to make sure the seasoning is perfect. At this point, you could add a little water to lighten up the stew if it is too thick for you. Allow to cook for another five minutes.
- Serve warm with boiled yams or plantains.
Notes
- You could use bone-in chicken or pork instead of fish in this recipe.
- If you wish, blend your hot pepper together with the other ingredients. This would make the whole meal spicy. If not, add it whole.
I made this today for my Cameroonian husband. I used chicken instead, and boy oh boy it was deeeeeeelicious. Thank you for sharing.
You are so welcome, Cindy!
Nice food, well presented. Yummy!!!!
It reminds me of my young age as a primary school pupil from the age 5 at Boa Balondo Government school. As school children we walked all the way from Boa to Mbongo for a Sunday Church service, and on our way back the then wife of the Chief of Boa, Mr Martin Fete will prepare same food which we share before going home to our parents. However we grab the sweet yam because were hungry and the old woman will share the fish to us. I hope you have not forgotten another type of dish of green plantain, dry fish and pepper? Things must have changed now because these were my experience between 1968 to 1975. I will try to talk to someone from either Boa Balondo, Boa Camp or Mbongo.
Thanks mum it is really interesting I need to try it right away hope the results will be superb
wow!!! thanks so much. mbongo tchobi is my favorite .but don’t know how to prepare. from your post i surely belief i can now. may GOD keep inspiring you.
You are most welcome. Hope you enjoy your Mbongo!
Ma Precious,
I am so thankful for you kindness. I can’t count now how many times de this following your recipe. my husband can’t focus at work when he knows that he is coming home to this LOL.
Thank you so much
Haha you are welcome, Landry! Now I feel like making some. Thanks for the feedback!
Ma Pre i don’t how to thank you. Infact your post made me know how to cook mbongo after thinking that i don’t know and would never know how to cook mbongo be cause i thought it is very hard to cook. Thanks you and may God bless you and your hand work.
Thank you, Juliana. Comments like yours are the reason why I keep going. God bless you.
Thank you so much for posting your recipes!! My husband is from Cameroon and I am American. He longs for foods like this, as you can imagine. I am so excited to try making this one in particular since he was asking for it just the other day. Hopefully, I can make is just like a “Cameroonian” woman. 🙂
Melanie, I can’t believe I missed your comment. So glad to help, dear. If you have any questions, please don’t hesitate to ask.
May God !!! Aunty Pre I don’t know how to say thank you for this wonderful dish.I have never done it on my own but made it today and sweetie and his friend were like “demm, baby you…….in fact short of words to put there lol .Thank you mummy. I feel like a real African woman?
Awwww Mary!
This warms my heart so much.
Thanks for coming back to let me know.
Wow! I love this so much but didn’t know how to prepare it.thnks a lot
You’re most welcome, Mary!
Thank you so much Ma. Pre. If you don’t mind me calling you like that.
I had missed “mbongo” for a very long time.
I saw the images two days ago on Facebook and I was inspired. After following your recipe, OMG! ?.
Thank you so much. I enjoyed and keep thanking you in my heart.
God bless you and the work of your hands.
Oh Pelagie, for some reason a lot of people started calling me Ma Pre right from my teens. Looks like I can’t run from the name.
Thanks so much for coming back to let me know. Your comment totally made my day.
God bless you, dear.
Nice meal there, and easy to prepare too. Make I quickly go Cameroon go but Mbongo spice.
So easy, Bola.
Thanks dear!