Mbongo Tchobi

Littoral · 70 min · Medium · Serves 2

The Bassa black sauce: fish simmered in a dark, smoky sauce of burnt spices, njansang and country pepper.

Ingredients

• 2 pcs Catfish
• 2 pcs Leek
• 1 bunch Basil (masepo)
• 4 pcs Tomatoes
• 1 bunch Parsley
• 2 pcs Onion
• 20g Ginger
• 2 cloves Garlic
• 30g Njangsa
• 10g African nutmeg (pèbè)
• 5g White pepper
• 500ml Vegetable oil
• 2 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Blend the leeks, basil, tomato, parsley, onions, ginger, garlic and djansang (njansang) with a splash of water until smooth.
2. Place the cleaned fish in a bowl, pour over the blended green mixture and add the African nutmeg (pèbè), white pepper, seasoning and salt; toss to coat.
3. Heat the vegetable oil in a pan over medium heat for 1 minute.
4. Pour the seasoned fish and all the aromatic paste into the hot oil; add a little water to adjust the thickness.
5. Cover and simmer on medium-low for 15–20 minutes until the fish is tender and the black sauce is thick and fragrant.