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Mbongo Tchobi

Name: Mbongo Tchobi
Total time: 50 min
Yield: Serves 4
Cuisine: Cameroon
Ingredients: 500g White fish fillet; 3 Chili pepper; 1 Onion; 1 Tomato; 2 cloves Garlic; 3 tbsp Palm oil; 1 cube Chicken bouillon; 1 tsp Salt

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐⭐

Fish simmered in a striking jet-black sauce made from charred spices — a coastal Cameroonian specialty.

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📖 The Story Behind This Dish

Originating in the coastal Douala region, mbongo tchobi gets its distinctive black color from charring and grinding spices into a smoky paste. Often called 'black stew' for its striking appearance, it's used to slowly simmer smoked or fresh fish.

🌆 Where it's eaten: A daily staple in coastal households, typically served with steamed plantain or pounded cassava.

🥕 Ingredients (serves 4)

White fish fillet 500g
Chili pepper 3
Onion 1
Tomato 1
Garlic 2 cloves
Palm oil 3 tbsp
Chicken bouillon 1 cube
Salt 1 tsp

👩‍🍳 Instructions

Dry-roast the chili peppers (seeds included) in a pan until deeply charred and fragrant.
Blend the charred chilies, half the onion, and garlic into a paste to form the base of the black sauce.
Heat palm oil in a pot and sauté the remaining onion and tomato.
Add the sauce base and cook until fragrant.
Add water, bring to a boil, and season with chicken bouillon and salt.
Add the fish and simmer gently for 10–15 minutes, being careful not to break it apart.

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