Mbong Tchobi (Cameroonian Spicy Black Stew)
Mbong tchobi is a popular Cameroonian dish. It has a unique colour and taste. It can be served with ripe plantain or any complimentary dish of your choice. If you are seeing this stew for the first time you can be taken aback by its black colour, but if you give it a try it can become one of your favourite meals.
Source and licence
"Mbong Tchobi (Cameroonian Spicy Black Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mbong_Tchobi_(Cameroonian_Spicy_Black_Stew), revision 4518650), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mbong_Tchobi_(Cameroonian_Spicy_Black_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518650
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cameroon. Associated with Cameroon by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 4 pounds white fish or catfish, cleaned and cut into steaks
- 10 njansan seeds
- 1 medium-size onions, neatly chopped
- 2 medium-size green onions, neatly chopped
- 5 large tomatoes, neatly chopped
- 5 medium-size garlic cloves, neatly chopped
- 1 cup basil
- ½ cup parsley
- 1 cup vegetable oil
- 6 tablespoons mbongo spice
- 2 tablespoons chicken bouillon powder
- Salt to taste
Method
- Lightly fry the njansan for about 5 minutes. Set aside.
- Blend the onions, green onions, tomatoes, njansan, garlic, basil, and parsley together in a blender. You can add some water to the blender to facilitate its blending to a purée.
- Place a saucepan on the fire and heat it with a little oil. Add the blended mixture with very little water and bring it to a boil. Let it simmer for 10 minutes, stirring occasionally.
- Mix in the mbongo spice, fish, bouillon powder, and salt. Simmer for another 15 minutes or until the fish is fully cooked through. Add a little water if necessary to prevent prevent the stew from getting burnt.
- Adjust the seasonings as desired. Enjoy warm with boiled plantains or any complementary dish of your choice.