Mbongo Tchobi

Name: Mbongo Tchobi
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cameroonian
Ingredients: 1kg whole fish (tilapia or catfish) or beef; 4 sticks mbongo spice (hiomi); 4 alligator pepper pods; 1 tbsp dried country onion (djanssang); 2 tbsp palm oil; 2 medium onions, chopped; 4 cloves garlic; 1 thumb fresh ginger; 2 scotch bonnet peppers; 2 bouillon cubes; Salt to taste; Juice of 2 limes

Mbongo Tchobi (mm-BOHN-goh CHOH-bee)

Black Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 412 kcal

A striking jet-black stew made from charred spices and herbs, giving it a uniquely smoky, complex flavour that coats tender pieces of fish or beef.

Nutrition & Info

Protein 28.0g

Carbs 12.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal or open flame mortar and pestle large pot

Presentation Guide

Vessel: deep plate

Garnishes: lime wedge

Accompaniments: boiled plantain, rice, bobolo

Ingredients

1kg whole fish (tilapia or catfish) or beef
4 sticks mbongo spice (hiomi)
4 alligator pepper pods
1 tbsp dried country onion (djanssang)
2 tbsp palm oil
2 medium onions, chopped
4 cloves garlic
1 thumb fresh ginger
2 scotch bonnet peppers
2 bouillon cubes
Salt to taste
Juice of 2 limes

Instructions

1
Char the mbongo spice sticks, alligator pepper pods, and country onion directly over an open flame until completely blackened.
2
Pound the charred spices in a mortar until they form a fine black powder.
3
Rub fish or beef with lime juice and salt. Let marinate 15 minutes.
4
Blend onions, garlic, ginger, and scotch bonnet into a paste.
5
Heat palm oil in a pot, add the blended paste and fry for 10 minutes.
6
Add the black spice powder, stir well, add water, and bring to a simmer.
7
Add the fish or beef and cook gently for 30-40 minutes until done. Serve with plantain, rice, or bobolo.

💡

Did You Know?

The dramatic black colour of mbongo tchobi comes entirely from charred spices, not from any artificial colouring — the darker the stew, the more skilled the cook.

Chef's Notes

Equipment Tips

charcoal or open flame
mortar and pestle
large pot

Garnishing

lime wedge

Accompaniments

boiled plantain, rice, bobolo

The Story Behind Mbongo Tchobi

Mbongo tchobi is a signature dish of the Bassa people from Cameroon's Littoral region. The technique of charring spices to create the black sauce is ancient and unique to this culinary tradition. The dish has gained national fame and is now served in restaurants across Cameroon.

🕐 Traditionally enjoyed special occasions, weekend meals 📜 Origins: Traditional Bassa cuisine, Littoral region

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