Mbongo Tchobi - Cameroonian Black Stew

5 from 5 votes

This is a black stew typically eaten by the Bassa people of Cameroon. It is spicy, earthy and nutty.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Cameroonian

Servings: servings

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

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.

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.