In brief
- Mbongo tchobi is a fish or meat stew simmered in a black sauce made from roasted forest seeds.
- Origin: Cameroon, the Littoral region, a tradition of the Bassa people.
- Essential ingredients: mbongo spice, njansang, pepper, fish or meat, palm oil.
- A festive dish, prepared for large Bassa family gatherings.
Origins and cultural history of Cameroonian mbongo tchobi
Mbongo tchobi, also written mbongo'o tchobi or bongo'o, is a stew rooted in the culinary memory of the Bassa people, settled in the Littoral region, around Douala, in Cameroon. Its characteristic black colour, which earns it the nickname ebony sauce, comes from a blend of forest seeds and bark, roasted then crushed: mbongo, a pod with a vegetal, lemony flavour whose botanical name is Aframomum citratum, sits alongside njansang (or akpi), pébé and hiomi bark, in proportions that each family passes down orally.
The sauce is traditionally made with fish, fresh or smoked (catfish, silurid, carp or mackerel depending on the region), and is also made with beef or pork for special occasions. Penja pepper, grown in the region of the same name in Cameroon, completes the spice blend in the marinade.
What are the essential ingredients of Cameroonian mbongo tchobi
Making mbongo tchobi relies on a blend of roasted forest spices, which gives the dish its colour and smoky taste.
- mbongo spice (Aframomum citratum)
- njansang
- pepper
- fish or meat
- onion and garlic
- red palm oil
What to know about Cameroonian mbongo tchobi
Mbongo tchobi is a stew of fish or meat simmered in a black sauce, nicknamed ebony sauce, whose color comes from roasted, pounded forest seeds and barks. It contains mbongo, a pod with an herbal, lemony flavor, along with njansang, pepper, onion, garlic and red palm oil. A dish of the Bassa people in Cameroon, it is traditionally made with fish, fresh or smoked, and appears at large family gatherings.
Frequently asked questions about Cameroonian mbongo tchobi
What exactly is mbongo spice?
Mbongo is the fruit of Aframomum citratum, a plant in the ginger family found in Cameroon, Gabon and Nigeria, also called juicy maniguette. Its pods are roasted with other forest seeds (njansang, pébé) then crushed to form mbongo powder, which gives the dish its black colour: it is neither black ginger nor charred pepper.
Is mbongo tchobi made only with fish?
No. Fish, fresh or smoked, is the most traditional version, but mbongo tchobi is also made with beef or pork, particularly for festive meals.
Where to find the ingredients for Cameroonian mbongo tchobi in France?
NKOSI sells the mbongo spice, njansang and palm oil used in this recipe, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
