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Mbongo Tchobi (Cameroonian Black Stew)

Mbongo tchobi is type of stew popular among the Bassa people of Cameroon, though it is also eaten in other countries. It can be eaten with rice and yam.

Source and licence

"Mbongo Tchobi (Cameroonian Black Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mbongo_Tchobi_(Cameroonian_Black_Stew), revision 4518969), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mbongo_Tchobi_(Cameroonian_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 4518969

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.

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Ingredients

Method

  1. Lightly salt the fish fillets, and set aside.
  2. Combine the tomatoes, half the onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, and ½ cup water. Blend until smooth.
  3. Pour the mixture over the fish, and marinate for 30 minutes.
  4. Heat the oil in a pot. Add the remaining onions and cook until aromatic. Add the fish, marinade, and peppers, then season with salt and stock cubes. Cover and cook for about 15 minutes.
  5. Uncover and check the seasoning. Thin with water if necessary, then cook for another 5 minutes.
  6. Serve with boiled plantains, rice, or yams.