Mbong Tchobi (Cameroonian Spicy Black Stew)
Mbong tchobi is a Cameroonian fish stew that arrives at the table nearly black, and the colour comes from mbongo spice, which is used here by the generous six tablespoons. Toasted njansan seeds are blended into a purée of tomato, basil, parsley and garlic, giving the sauce body and a nutty depth. Catfish or any white fish simmers in it for just 15 minutes. Serve it with boiled plantain.
Instructions
If you are using catfish, set the steaks in a sink and pour hot water over them. Leave them for 60 seconds, then rinse and clean the fish to remove the slime, and set it aside.
Fry the njansan seeds lightly in a pan for about 5 minutes, then set them aside.
Put the onion, green onions, tomatoes, njansan, garlic, basil and parsley in a blender. Add a little water to help the blades along and blend everything to a smooth purée.
Heat a little of the oil in a saucepan. Pour in the purée with very little water and bring it to a boil, then lower the heat and simmer for 10 minutes, stirring now and then.
Stir in the mbongo spice, fish, bouillon powder and salt. Simmer for another 15 minutes, until the fish is cooked through, adding a splash of water if the stew starts to catch on the bottom.
Taste and adjust the seasoning. Serve warm with boiled plantains or another side of your choice.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
