Mbongo Mbep (Hedgehog)

shopping_basket Ingredients 15 items

• check_circle 1 fresh hedgehog
• check_circle 50 g njansang (djansang)
• check_circle 1 onion
• check_circle 1 clove garlic
• check_circle 2 pebe seeds
• check_circle Ginger
• check_circle 1 tomato
• check_circle 1 seasoning cube
• check_circle 2 bongo nwel (mbongo spice)
• check_circle 1 Mbongobakim
• check_circle 1 tsp powdered rondelles (garlic-tree fruit)
• check_circle Hisim (Ocimum sp.)
• check_circle Powdered garlic-tree bark "Hiomi"
• check_circle Salt/pepper
• check_circle 1/4 L palm oil or vegetable oil

receipt_long Preparation Steps

1. 1
   Clean the hedgehog thoroughly and cut it into pieces.
2. 2
   In a pot, place your pieces of meat,
3. 3
   add the onion and wild basil, finely chopped.
4. 4
   Season with salt and pepper, and let simmer over low heat for about twenty minutes.
5. 5
   Check from time to time whether your meat is becoming tender. I recommend cooking covered (steam-braising) when it comes to bushmeat.
6. 6
   Meanwhile, lightly burn the 2 mbongo, but not completely, to avoid the sauce turning completely black,
7. 7
   and lightly toast the pèbè.
8. 8
   Roast the djansang seeds in a dry pan without any fat.
9. 9
   Set aside. Grind them finely together with the tomato, the Hisim, the hiomi and the chili pepper (optional).
10. 10
    Peel and wash the onion, the garlic and the ginger.
11. 11
    Blend everything with the seasoning cube (until you obtain a purée).
12. 12
    Add this purée to your pot of simmering meat, season with salt and pepper, cover and let cook over low heat for about fifteen minutes.
13. 13
    Check the smoothness of the sauce.
14. 14
    Thin it with a little water if it is too thick. Let the sauce reduce and add your oil at the end of cooking. Serve with a side of your choice. Enjoy your meal!