Mbongo Tchobi

🧂 Ingredients

• 1 Whole fish

  scaled, gutted and sliced.
• 2 tablespoon Mbongo spice
• ½ teaspoon Black pepper
• ¼ teaspoon Whitepepper
• ½ teaspoon African nutmeg
• ½ teaspoon Contri onion

  Optional
• 1 tsp Salt
• 2 teaspoon Seasoning powder

  or bouillon. Adjust if needed
• 6-7 grains Njangsa

  or 2 teaspoon ground
• 3-4 sprigs Parsley

  fresh
• 4 Garlic Cloves
• 2 medium Tomatoes
• 1 medium Onion
• 3 Green onions
• ¼ stalk Leeks
• 2 Habanero peppers
• Fresh Basil
• 1 cup Water
• 1 cup Cooking oil

Instructions

• 1 Chop all the fresh ingredients and blend with the njangsa until smooth. Even if
  the njangsa is ground, blend again.
• 2 Now put the fish in a large mixing bowl, add the blended mix with all the dry
  ingredients.
• 3 Using a spoon, mix well until combined or the fish is well coated.
• 4 In a pot, add cooking oil and let it heat up for about 1 minute.
• 5 Pour in the fish mix into the pot with 1 cup of water.
• 6 Stir with a spoon and cover the pot let it cook on medium heat till the fish
  cooks through for 20 minutes.
• 7 Keep checking the pot every 5 minutes to avoid it from burning and stir gently,
  be careful not to shred the fish.
• 8 Add water if needed, or if you want a thicker stew, let the water dry off.
• 9 Now serve immediately with plantains or any side. Enjoy!

Nutrition Info