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Mbongo Tjobi
Mbongo Tjobi is a traditional Cameroonian recipe for a dish of fish stewed in a black sauce of njangsa and alligator pepper. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Mbongo Tjobi.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesSpice RecipesCameroon Recipes
This is a traditional Cameroonian recipe for fish is a black sauce made from njangsa (djangsang) and flavoured with Mbongo (Alligator Pepper).
Ingredients:
1 whole black bream
100g
djangsang (Njansang)
3 whole
mbongo (Alligator Pepper) pods
2 sections of calcined hiomi bark (or substitute a little baking soda)
200g onions, finely sliced
three fresh ripe tomatoes, peeled
100ml peanut oil
Method:
Of the ingredients in this recipe, you cannot substitute for the Njangsa. Grains of paradise will work instead of the Alligator pepper (or black cardamom pods at a pinch). The hiomi bark adds both colour and a fruity smokiness to the dish (substitute with ground cassia bark and a dash of Angostura bitters).
First prepare you spices by pacing the njansang in a coffee grinder (or pestle and mortar) and grind to a powder. Crush the Alligator pepper pods and seeds and mix with the other spices (including the hiomi bark if you can find it; or the cassia and bitters if you can't). Chop the tomatoes, add the onions and mix-in the spices.
Wash and clean the bream then cut into two pieces (tail and head). Fry in the 100ml hot oil to crisp the skin then pour the onion and tomato mixtures over the top. Add a little water if the sauce is too thick then cover and cook on a low heat for 30 minutes. At the end of the cooking time check the consistency of the sauce then serve immediately with manioc, plantains or boiled rice.
