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Mbongo Tchobi (Fish)
Mbongo is a dish originating from the Bassa people. This wonderful recipe takes its name from one of its main spices (mbongo, a wild pepper from Cameroon). The dish is distinguished by its black color, which comes from some of its spices that, once roasted (burned), bring out its dark color, its flavor and its lovely aroma.
Prep30 min
Cooking30 min
Total1 h
Servings5
DifficultyMedium
Calories380 kcal
Preparation
1 h- 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.
- 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.
- 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!).
- 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.
- Your mbongo tchobi is ready; all that's left is to serve it hot with rice or cassava, sprinkling the fish with sesame seeds.
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