Mbongo Tchobi
- 1
Clean & Season Fish
• Wash the mackerel thoroughly with water and lemon/lime• Cut it into medium pieces as desired• Season lightly with salt and Maggi cube• Set aside for 10-15 minutes - 2
Roast Mbongo Spices
• In a dry pan, lightly roast Mbongo spice and Njangsa.• Roast until slightly dark, and you start getting the aroma• Be careful not to burn it completely - 3
Blend the Spice Mixture
• Blend together:• Roasted mbongo spice• Njangsa• Onion• Garlic• Ginger• Pepper• Country onion• Small amount of water - 4
Start the Sauce
• Heat palm oil in a pot for about 2 minutes• Add the blended spice mixture• Stir and fry for about 8 minutes - 5
Add Water, Seasoning & Fish
• Add water or fish stock, salt, and the remaining Maggi seasoning• Stir well.• Gently place mackerel pieces into the sauce.• Cover and simmer on medium-low heat.• Cook for about 25 minutes.• Avoid stirring too much so the fish does not break apart. - 6
Allow Sauce to Thicken
• Simmer uncovered for another 5-10 minutes.• The sauce should become thick, dark, rich, and oily on top - 7
Serve
• Serve hot with either:• Boiled ripe plantains• Bobolo• Cassava• White rice• Water fufu
Frequently Asked Questions about Mbongo Tchobi
What is Mbongo Tchobi?
Mbongo Tchobi is an authentic African dish shared by Chef Lawrence on Tamub. Browse the full ingredient list and step-by-step cooking instructions above.
How long does Mbongo Tchobi take to make?
Mbongo Tchobi takes approximately 120 minutes to prepare. Follow the step-by-step instructions on this page for the full cooking process.
What are the main ingredients in Mbongo Tchobi?
The main ingredients for Mbongo Tchobi include: 3 whole of Fresh mackerel, 1 whole of Lemon or lime, 4 tbsp of Mbongo spice, 0.5 cups of Njangsa, 6 clove of Garlic. See the full ingredient list above.
How difficult is it to make Mbongo Tchobi?
Mbongo Tchobi has a difficulty level of hard. The step-by-step instructions on this page are designed to guide cooks of all levels.