Home / Courses / Dinner Recipes
Jump to Recipe Jump to Video Print Recipe
Author: Imma
First encounters with this black stew known to most people as “Mbongo Tchobi” can be disconcerting for Westerners – I must admit I was taken aback with it’s gray black color the first time, I was actually offered a plate of this dish. But now, I am a big fan and most people who actually try them find them quite appetizing.
Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It’s distinctive taste and color is achieved by burning “hiomi” (Mbongo stick) over hot open flame. Then it is blended and incorporated into the tomato stew with other spices.
The most basic ingredients consists of: Hiomi, back of mbongo tree (the star ingredient in the soup), njansa, a nutty spice (used in some West African countries), alligator pepper also known as: grains of paradise, African nutmeg or, ehuru, (a spice widely grown in West Africa and some Caribbean countries).
I intensify the flavor of the stew by lightly frying the njansa; added garlic, basil and parsley.
In contrast to the past, you can purchase the ground spices in little sachets with the work already done for you. All you need to do is; add to the tomato stew with any firm white fish (Catfish is the fish most often used).
Unfortunately, if you live abroad this spice blend is only available in some African stores and online- sold as mbongo spice in Western Countries.
This spicy stew is a popular dish that is frequently cooked in the homes and restaurants in Cameroon, specifically in the littoral province among the Bassa Tribe.
Serve it with boiled sweet plantains or any starchy side.
[adthrive-in-post-video-player video-id=”PstTAAEE” upload-date=”2020-09-06T05:15:16.000Z” name=”Mbongo Tchobi (African Spicy Black Stew)” description=”Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato-based sauce with a smooth, thick, and velvety texture.” player-type=”collapse” override-embed=”false”]
Looking for more recipes? Follow on...
Mbongo Tchobi (Spicy Black Sauce)
Mbongo Tchobi, also known, asbongois an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It’s distinctive taste and color is achieved by burning “hiomi” (Mbongostick) over hot open flame.
4.84 from 6 votes
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
African
Servings 5 -6
Ingredients
- 3 pounds of white fish cut up in steaks
- Njansa – 10
- ½ large onion
- 4 large tomatoes
- ¼ cup parsley
- ½ cup basil
- 4 cloves garlic
- 2 green onions
- ½ - 1 cup vegetable oil
- 4-6 tablespoons mbongo spice
- 1 tablespoon bouillon powder or 2 Maggi cubes
- Salt to taste
Instructions
If using catfish ,pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish (this removes all the sliminess of the fish). Skip this if you using any other white fish. Set aside
Lightly fry njansa for about 5 minutes. Set aside.
Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, garlic, basil, parsley with a little bit of water if using a blender to facilitate blending. Blend until puree.
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.
Add mbongo spice, fish, Maggi and salt to the mixture; simmer for another 10 minutes or more until fish is cooked through. Add water as necessary to prevent burns.
Adjust for seasonings with salt or Maggi.
Serve warm with boil plantains.
Nutrition Information:
Calories: 690kcal (35%)| Carbohydrates: 8g (3%)| Protein: 3g (6%)| Fat: 75g (115%)| Saturated Fat: 55g (344%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 8g| Cholesterol: 2mg (1%)| Sodium: 500mg (22%)| Potassium: 293mg (8%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 1621IU (32%)| Vitamin C: 20mg (24%)| Calcium: 65mg (7%)| Iron: 1mg (6%)
Author: Imma
Course: Main
Cuisine: African
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Reader Interactions
Leave a Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments & Reviews
MILLEY says
hey thanks for the recipe but i really wanna try it with goat meat. Is that okay
Reply
Immaculate Bites says
Hi Milley! Yes you can substitute the fish.
Reply
Matip says
Where do I find the ingredients for this recipe?
Reply
Immaculate Bites says
Hi Matip! You can try your local supermarket or maybe someone from our readers can help out depending on where you are. Thanks!
Reply
Adeola says
Beautiful. inviting n real.
Tanx 4 sharingReply
imma africanbites says
You’re welcome. Enjoy!
Reply
Bertha says
Hello, I wish to try out your recipe but I don’t understand the part where you have to fry the njansang and after frying what next is being done with it. Is it to add it to with the tomato paste and grind together or how? Am confused here dear needs and answer. Thanks
Reply
ImmaculateBites says
Hello Bertha,
Sorry about the confusion. After frying you blend with onions and rest of the ingredients.
Reply
Tania says
Thank you for the recipe. I just tried and it’s perfect. Your recipe is simple, well explained.
Thanks for sharing with usImmaculateBites says
Awesome! Glad to hear it worked out well for you.
Older Comments