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’s distinctive taste and color is achieved by burning “hiomi” (Mbongo stick) over hot open flame.

Course Main

Cuisine African

Prep Time 15

Cook Time 40

Total Time 55

Servings -6

Calories 690kcal

Author Imma

Ingredients

3 pounds of white fish cut up in steaks
Njansa – 10
½ large onion
4 large tomatoes
¼ cup parsley
½ cup basil
4 cloves garlic
2 green onions
½ - 1 cup vegetable oil
4-6 tablespoons mbongo spice
1 tablespoon bouillon powder or 2 Maggi cubes
Salt to taste

Instructions

If using catfish ,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 if you using any other white fish. Set aside
Lightly fry njansa for about 5 minutes. Set aside.
Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, garlic, basil, parsley with a little bit of water if using a blender to facilitate blending. Blend until puree.
Heat up a saucepan with oil, then add the tomatoes mixture, with very little water, bring to a boil and simmer for about 10 minutes stirring occasionally.
Add mbongo spice, fish, Maggi and salt to the mixture; simmer for another 10 minutes or more until fish is cooked through. Add water as necessary to prevent burns.
Adjust for seasonings with salt or Maggi.
Serve warm with boil plantains.

Nutrition