Mbongo Tchobi (Fish)

shopping_basket Ingredients 11 items

• check_circle 1.5 kg fish (preferably catfish, but you can also use silures, carp or eels)
• check_circle 50 g njansang (djansang) (a small round seed widely used in Cameroonian cooking, called akpi by Ivorians)
• check_circle 25 g mbongo powder (as mentioned above, the wild Cameroonian pepper that gives mbongo tchobi its characteristic black color)
• check_circle A pinch of powdered garlic-tree bark (hiomi)
• check_circle 1 onion
• check_circle 1 clove garlic
• check_circle 1 tomato
• check_circle A little ginger
• check_circle A little basil
• check_circle 1 bouillon cube
• check_circle 10 cl palm oil

receipt_long Preparation Steps

1. 1
   Start with the djansang seeds: roast them in a dry pan without any fat; take the opportunity to also lightly burn the mbongo. Then you can grind everything together with the hiomi, the basil, the seasoning cube and the tomato.
2. 2
   Peel the onion, the ginger and the garlic clove, then put them through the blender, and mix them with the previously obtained paste until you get a fairly smooth purée.
3. 3
   Move on to the fish: gut and wash them carefully (in lukewarm water for the catfish), then cut them into pieces that you will dip into the mbongo purée. Let marinate for about twenty minutes (and take the chance to read our latest articles!).
4. 4
   In a casserole, heat the oil a little, then gently pour in all of your fish and marinade, add a little water, season with salt and pepper, stir, close the lid, and let cook over low heat for half an hour; make sure the sauce is smooth (add a little water if necessary) and well seasoned.
5. 5
   Your mbongo tchobi is ready; all that's left is to serve it hot with rice or cassava, sprinkling the fish with sesame seeds.