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5 from 4 votes
mbongo tchobi
Mbongo Tchobi - Cameroonian Black Stew
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

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

Course: Main Course
Cuisine: Cameroonian
Servings: 6 servings
Calories: 171 kcal
Author: Precious Nkeih
  • 2 large fish of choice (I used tilapia) about 2 pounds
  • 4 teaspoons ground mbongo spice
  • 30 seeds njangsa
  • 2 seeds African nutmeg (Ehuru/Pebe) peeled
  • 3 small seasoning cubes (Maggi)
  • 1 ½ teaspoon salt
  • 2 large tomatoes (or four small ones) roughly chopped
  • 1 large onion
  • ½ celery stalk - chopped
  • ½ stem of leeks - chopped
  • 7 garlic cloves- peeled
  • ½ inch ginger root - peeled
  • ½- 1 cup vegetable oil
  • ¼ teaspoon white pepper (optional)
  • 1 habanero/hot pepper (optional)
  • 2 stems green onions (optional) for garnishing
  1. Clean the fish and cut into steaks. Rinse well, sprinkle a pinch of salt over and set aside.

  2. Put into a blender the tomatoes, onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, half 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. Scatter Maggi cubes over it and salt. If using white and hot pepper, add them at this stage.

  6. 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. 

  7. Serve warm with boiled yams or plantains.

Recipe Notes

You could use chicken or pork instead of fish in this recipe.

If you wish, blend your hot pepper together with the other ingredients. If not, add it whole.