Mbongo Tchobi — Print Recipe — The Culinary Codex

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.

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.