If you have ever head of the alligator pepper found in West Africa, then you won’t doubt where the beautiful aroma of the Mbongo Tchobi stew stems from. The Mbongo powder is produced by the roasting and grinding of the alligator pepper to form a dark / grey black powder with the most beautiful tropical fragrance l have ever layer my nosstrils on . hahaha!
This is the tradional delicacy from the Bassa people of Cameroon or the people from the literal region of Cameroon classified as the Bantu ethnic group.
Author: Annuchka Queen
Prep time : 15 mins
Cook time 15 mins
Total time 30 mins
- A kilogram of fish ( you can use any fish or meat of your choice. Bead and pork is also a very good option
- 30 Njansang seeds
- 2 large diced onion
- 2 bouillon cubes
- 1/2 cup of coconut oil
- 1 teaspoon each of garlic and ginger paste
- 2 fresh diced tomatoes
- 1/2 teaspoon salt
- 1/4 of green capsicum
- 2 cups of water
- Half celery stick ( options parsley or basil )
- 1 tbsp of white pepper
- 4 tablespoons Mbongo tchobi powder
- Washed your fish thoroughly sliced and keep aside.
- Diced onion , tomatoes combined with Njangsang garlic and ginger paste, green capsicum and a cup of water and blend in a food processor until it turns into a cream purée.
- Pour your purée blended spices into the fish and keep aside.
- In a medium size pot or a soucepan, pour some coconut oil and allow to be semi heated .
- Pour fish and purée spiced source into the pot and stir with a wooden spoon to avoid breaking the fish. Then garnish with your black Mbongo powder and marinate with white pepper, salt and bouillon cubes . Then bring to boil over medium heat for about 12 mins until you see traces of oil at the top of your black Mbongo Tchobi source, then you will know it’s ready .
- Mbongo Tchobi stew is chick and very delicious with a wonderful flavour.
- It is commonly served with boiled ripe plantains , rice, boiled cocoyams or any types of yam and casava. It is best served warm. Some people prefer with pork and some with fish.