Entree: Cameroon – Southern Culinary Region – Mbongo Tchobi (A deeply flavored Cameroonian black stew of whole fish cooked in palm oil with njansang and toasted mbongo spice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole red snapper, scaled and gutted, approx. 1 lb (450 g) each
- 4 oz (115 g) smoked mackerel or smoked fish, flaked
- 1/2 cup (120 ml) palm oil
- 2 tbsp (12 g) njansang (Ricinodendron) seeds, ground
- 1 tbsp (6 g) mbongo spice or finely toasted burnt-plantain powder (if available)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1 inch (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 small hot pepper (piri-piri or bird’s eye), minced, about 5 g
- 2 cups (480 ml) fish stock or water
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil (for searing if needed)
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (15 g) chopped fresh basil or parsley

Instructions

1. Rinse and pat the whole fish dry; score both sides with two shallow diagonal cuts. Season inside and out with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1/4 cup (60 ml) palm oil in a large heavy pot over medium-high until shimmering. Lightly sear the fish 1–2 minutes per side to set skin; remove and set aside.
3. In the same pot add remaining 1/4 cup (60 ml) palm oil and reduce heat to medium. Add sliced onion and sauté until soft and beginning to brown, about 6–8 minutes.
4. Add garlic, ginger, and minced hot pepper; cook 1–2 minutes until fragrant. Stir in tomato paste and fry until it darkens and caramelizes, about 4 minutes.
5. Sprinkle in ground njansang and mbongo spice, stirring to coat the aromatics for 1 minute. Add smoked paprika and remaining black pepper.
6. Pour in fish stock and bring to a gentle simmer, scraping browned bits from the pot. Stir in flaked smoked fish and adjust seasoning with remaining salt.
7. Return the seared whole fish to the pot, spooning sauce over them. Cover and simmer gently until fish is cooked through, 10–12 minutes depending on thickness.
8. Remove the lid, add lime juice and chopped basil or parsley, and simmer uncovered 1–2 minutes to meld flavors.
9. Carefully transfer fish to a serving platter and spoon the dark sauce over top. Serve hot with steamed white rice or boiled plantains.