Entree: Cameroon – Central Culinary Region – Mbongo Tchobi (Black spiced chicken stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) palm oil (or red palm oil)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 tbsp (45 g) mbongo spice (toasted and ground; see note in steps)
- 1 tbsp (8 g) ground njansang (Ricinodendron) or 1 tbsp (6 g) toasted ground black sesame if unavailable
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 cups (475 ml) chicken stock or water
- 1–2 Scotch bonnet or habanero peppers, whole or halved (adjust to heat preference)
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Prepare the mbongo spice: in a dry skillet over medium heat toast the whole mbongo seeds (or substitute spices such as grains of Selim/Xylopia or a mix of toasted black pepper, smoked paprika, and a pinch of cloves) until aromatic and darkened but not burnt, about 2–4 minutes. Grind to a fine powder in a spice grinder or mortar and pestle. Combine with ground njansang; set aside.
2. Season the chicken pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat the palm oil in a large heavy pot over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. In the same pot, reduce heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Stir in the tomato paste and cook 2–3 minutes to remove raw acidity.
4. Add the chopped tomatoes, toasted mbongo spice mixture (3 tbsp / 45 g), and ground njansang (1 tbsp / 8 g). Cook, stirring, for 2 minutes to bloom the spices. Return the browned chicken to the pot and add chicken stock (2 cups / 475 ml), bay leaves, dried thyme, and the whole or halved Scotch bonnet pepper(s).
5. Bring to a simmer, cover partially, and cook gently for 30–40 minutes, or until the chicken is cooked through and the sauce has reduced and darkened. Stir occasionally to prevent sticking and to distribute the spices evenly.
6. Taste and adjust seasoning with additional salt if needed, then add lime juice (1 tbsp / 15 ml) to brighten the flavors. If the sauce is too thin, simmer uncovered a few minutes longer to thicken; if too thick, add a splash more stock or water.
7. Serve Mbongo Tchobi hot, garnished with chopped parsley or cilantro, alongside fufu, boiled plantains, or rice.