Plat principal
Mbongo Mbep (Hedgehog)
A traditional Cameroonian bushmeat dish in which hedgehog is simmered in a dark, aromatic black sauce made from toasted mbongo spice, djansang and an array of wild local condiments.
Prep30 min
Cooking45 min
Total1 h 15
Servings4
DifficultyHard
Calories420 kcal
Preparation
1 h 15- Clean the hedgehog thoroughly and cut it into pieces.
- In a pot, place your pieces of meat,
- add the onion and wild basil, finely chopped.
- Season with salt and pepper, and let simmer over low heat for about twenty minutes.
- Check from time to time whether your meat is becoming tender. I recommend cooking covered (steam-braising) when it comes to bushmeat.
- Meanwhile, lightly burn the 2 mbongo, but not completely, to avoid the sauce turning completely black,
- and lightly toast the pèbè.
- Roast the djansang seeds in a dry pan without any fat.
- Set aside. Grind them finely together with the tomato, the Hisim, the hiomi and the chili pepper (optional).
- Peel and wash the onion, the garlic and the ginger.
- Blend everything with the seasoning cube (until you obtain a purée).
- 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.
- Check the smoothness of the sauce.
- 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!
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