Mbongo Tchobi Recipe (Cameroonian Black Spice Fish Stew)
Fish cooked in a jet-black sauce of charred mbongo spice, njansang, onion, tomato and fresh herbs. A Bassa dish from Cameroon's Littoral region.
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Ingredients
- 1 kg white fish, cut into steaks, pangasius, or catfish traditionally
- 50 to 60 g mbongo spice (about 4 to 6 tablespoons)
- 15 g njansang or akpi, about 10 pieces
- 1 large onion
- 250 g tomatoes, about 4
- 2 green onions
- 1/4 cup parsley
- 1/2 cup basil
- 2 tablespoons garlic cloves
- 1 cup vegetable oil
- 1 tablespoon bouillon powder, or 2 seasoning cubes
- Salt, to taste
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