Mbongo Tchobi is a traditional Cameroonian stew made primarily with fish and often with meat including goat, lamb and beef. Mbongo refers to both the seasoning mix and dish itself. Mbongo is a very pungeant spice from the family of pepper. It uses a traditional West AFrican spice called Alligator pepper that is roasted or gently burnt to get the black color and release one of the most fragrant scent and taste ever.
Our Mbongo recipe is made with goat but can use fish as well. Because of scarcity of ingredient, I advise that you custom order your blend for this recipe so I can prepare it for you.
3 pounds of meat or white fish cut up in steaks or pieces of your choice
3 tbs of Afro Fusion Cuisine Njansan ( Apki)==> Need to call 2 weeks ahead to custom order
1 cup of diced onion
1/2 cup of tomatoes diced
¼ cup of fresh parsley finely chopped
½ cup basil finely chopped
2 teaspoon of fresh cloves of garlic finely chopped
4 tablespoons of green onions finely chopped
½ – 1 cup vegetable oil
4-6 tablespoons Afro Fusion Cuisine mbongo spice –> Need to call 2 weeks ahead to custom order
1-tablespoon bouillon powder or 2 Maggi cubes
Salt to taste
1. Chop the tomatoes, onions, green onions and place in a food processor or blender- add Afro Fusion njansan (Apki), garlic, basil, parsley with a little bit of water if using a blender to facilitate blending. Blend until puree.
2. Heat up a saucepan with oil, then add the tomatoes mixture, with very little water, bring to a boil and simmer for about 10 minutes stirring occasionally.
3. Add Afro Fusion Cuisine mbongo spice, fish or meat, Maggi and salt to the mixture; simmer on low fire until your fish or meat minutes is cooked through. Add water as necessary to prevent burns.
4. Adjust for seasonings with salt or Maggi. You are supposed to have a thick, rich and yummy stew.
You can Serve warm with boiled plantains.