Mbongo Chobi with Boiled Plantains

This recipe originally from: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/

INGREDIENTS

– Fresh fish of your choice

– Mbongo spices (country onion, mbongo seeds and the back of the country onion plant)

– 2 Fruit Tomatoes

– 1 Medium onion

– Vegetable oil

– Garlic

– Ginger

– A few grains of Njangsang

– 1 Celery stalk

– Beef cubes

– Salt

– Pepper

METHOD

– Scale fish, wash and season with salt and beef cubes and set aside.

– Burn country onions, mbongo pods and the back of the country onion plant on hot coals, peel country onion, remove seeds from the mbongo pod and grind until it gives a fine powder (sieve if the powder is not fine enough)

– Grate burnt tree back and sieve. Retain the fine powder.

– Grind a few grains on njangsang and set aside.

– Wash and peel garlic and ginger and place in a blender. Add in chopped onion, tomatoes, celery, pepper and blend properly.

– Add ground mbongo spices and njangsang into the tomato puree and blend until its properly mixed into a dark paste.

– Pour paste into a bowl, add in seasoned fish and mix up.

– Heat vegetable oil on medium heat and add in mixture from bowl before oil gets too hot.

– Rinse bowl with a bit of water and add into pot. Shake the pot and allow to cook for about 25 minutes.

– Maintain the thickness as desired (generally, not too watery works best), taste for salt,pepper and maggi and adjust as desired. Allow to simmer for about 10 minutes more and it’s done.

– Peel and boil plantains until done.

– Scrape, and serve hot with Mbongo Tchobi

P.S – Mbongo Chobi can also be eaten with Miondo, Cassava, Fried ripe plantains (Dodo) etc

This is one of two recipes that features: alligator pepper, njangsa, country onions, country onion bark