Mbongo Tchobi is a bold, spicy black stew traditionally prepared by the Bassa people of Cameroon. Its deep, complex flavor and distinctive black color come from the aromatic mbongo spice, which is briefly charred, ground, then cooked into the sauce. The dish has become popular across Cameroon and can be found in some African grocery stores around the world.
The ground mbongo spice is commonly sold in markets in Cameroon and is often labeled “mbongo spice” or “épice mbongo” in French. Other ingredients that build the stew’s layered taste include tomatoes, onions, garlic, ginger, and a fragrant nutty seed called njangsa, often used in Cameroonian soups and stews.
Mbongo Tchobi is typically served with a starchy accompaniment such as boiled plantains or yams. The soft, crumbly texture of boiled white yam pairs especially well with the rich, earthy sauce.
Below is a clear recipe and method to make Mbongo Tchobi at home. The recipe serves six and takes about 35 minutes from start to finish.
Mbongo Tchobi – Cameroonian Black Stew
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Ingredients
- 2 large fish of choice (I used tilapia) about 2 pounds
- 4 teaspoons ground mbongo spice
- 30 seeds njangsa
- 2 seeds African nutmeg (Ehuru/Pebe) peeled
- 3 small seasoning cubes (Maggi)
- 1 1/2 teaspoon salt
- 2 large tomatoes (or four small ones) roughly chopped
- 1 large onion
- 1/2 celery stalk chopped
- 1/2 stem of leeks chopped
- 7 garlic cloves peeled
- 1/2 inch ginger root peeled
- 1/2- 1 cup vegetable oil
- 1/4 teaspoon white pepper (optional)
- 1 habanero or hot pepper (optional)
- 2 green onion stems (optional) for garnish
Instructions
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Clean the fish and cut into steaks. Rinse thoroughly, sprinkle a pinch of salt over the pieces and set aside.
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Place the tomatoes, half the onion, garlic, ginger, leeks, celery, African nutmeg, njangsa and mbongo spice into a blender with about 1/2 cup of water. Blend to a smooth paste.
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Pour the blended mixture over the fish and allow it to marinate while you prepare the pan.
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Heat the vegetable oil in a pot. Chop the remaining half onion and sauté in the oil until fragrant and slightly softened.
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Add the marinated fish and the blended spice mixture to the sautéed onions. Sprinkle in the seasoning cubes and salt. If using white pepper and hot pepper, add them now—either blended with the paste or whole for milder heat.
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Cover and simmer for about 15 minutes. Taste and adjust seasoning as needed. If the stew is too thick, add a splash of water to reach your desired consistency, then cook for another five minutes.
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Serve the Mbongo Tchobi warm with boiled yams, plantains, or another starchy side.
Notes
If you want more heat, blend the hot pepper with the other ingredients. For a milder flavor, add the pepper whole or omit it.