Mbongo Tchobi, also known as Mbongo, is an earthy, spicy sauce based on black tomatoes with a smooth, thick and velvety texture. Its unmistakable taste and color are achieved by burning “Hiomi” (Mbongo stick) over a hot, open flame. Then it is mixed and incorporated into the tomato stew with other spices. It is eaten with bobolo or cooked yellow plantain.
1 kg white fish, cut into steaks (e.g. pangasius fillet)
15 g Njanssang or Akpi (approx. 10 pieces)
1 large onion
250 g Tomato (approx. 4 tomatoes)
1/4 cup parsley
1/2 cup basil
2 tbsp. cloves garlic
1 cup Vegetable oil
1 tbsp. bouillon powder or 2 Maggi cubes
Salt to taste
- 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 njanssang or akpi 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 hot with boiled plantains or bobolo.