Mbongo Tchobi (Spicy Black Sauce)

   Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It is distictive, taste and colour is achieved by burning"hiomi"( mbongo stick) over hot open flame. Then it is blended and incorporated into the tomato stew with other spices.





                    INGREDIENTS

  • 3 kg of white fresh fish.
  • 10 ngansa
  • 1/2 large onion.
  • 4 tomatoes.
  • 1/4 cup parsley.
  • 1/2 cup basil.
  • 4 cloves gallic.
  • 2 green onions.
  • 1/2-1 cup vegetable oil.
  • 4-6 tablespoons mbongo spice.
  • 2 cubes maggi.
  • Salt to taste.
                     PROCEDURE
  1. If using cat fish, pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish. (This removes all the sliminess of the fish). Skip this process if you are using any other white fish . Then set aside.
  2.  Lightly fry ngansa for about 5 minutes and put aside.
  3. Chop the tomatoes, onions, green onions, and place in a food processor or a blender. Blend until puree.
  4. Heat upa saucepan with oil, then add the tomatoes mixture with very little water, bring to a boil and simmer for about 10 minutes stirring occasionally.
  5. Add mbongo spice, spice, fish, maggi and salt to the mixture, simmer for another 10 minutes or more until fish is cooked. Add water as meccessary to prevent burns
  6. Adjust for seasonings with salt or maggi.
  7. Serve warm with plantains, cassava or cocoyams.

Comments

  1. UnknownJune 6, 2019 at 11:18 AM

    This is awesome. I can't wait to have a taste. Keep on you are great. Your organization is excellent.

    ReplyDelete

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