Mbongo Tchobi (Cameroonian Black Stew)
Mbongo tchobi is a dark, peppery fish stew from the Bassa people of Cameroon, and its color and aroma come from a blended paste of mbongo spice, njangsa seeds and African nutmeg. The fish marinates in that paste for 30 minutes before it ever meets the pot, so the seasoning goes deep into the fillets. The whole dish takes about 35 minutes and feeds six alongside rice, plantains or yam.
Instructions
Rub the fish fillets lightly with the salt and set them aside while you make the paste.
Put the tomatoes, half of the chopped onion, the garlic, ginger, leek, celery, African nutmeg, njangsa seeds and mbongo spice into a blender with ½ cup of water. Blend until the mixture is completely smooth.
Pour the blended paste over the fish, turning the fillets so they are coated, and leave them to marinate for 30 minutes.
Heat the vegetable oil in a pot and cook the remaining onion until it smells fragrant. Add the fish with all of its marinade, the white pepper and the habanero, then season with the seasoning cubes.
Cover the pot and cook for about 15 minutes. Remove the lid and taste, adding a little water if the stew is too thick or needs adjusting.
Cook uncovered for 5 more minutes. Serve hot with boiled plantains, rice or yams.
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