Mbongo Tjobi RecipeOrigin: Cameroonian Period: Traditional |
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This is a traditional Cameroonian recipe for fish is a black sauce made from njangsa (djangsang) and flavoured with Mbongo (Alligator Pepper). Ingredients
1 whole black bream 
Mbongo Tjobi Preparation:Method:Of the ingredients in this recipe, you cannot substitute for the Njangsa. Grains of paradise will work instead of the Alligator pepper (or black cardamom at a pinch). The hiomi bark adds both colour and a fruity smokiness to the dish (substitute with ground cassia bark and a dash of Angostura bitters). First prepare you spices by pacing the njansang in a coffee grinder (or pestle and mortar) and grind to a powder. Crush the Alligator pepper pods and seeds and mix with the other spices (including the hiomi bark if you can find it; or the cassia and bitters if you can't). Chop the tomatoes, add the onions and mix-in the spices. Wash and clean the bream then cut into two pieces (tail and head). Fry in the 100ml hot oil to crisp the skin then pour the onion and tomato mixtures over the top. Add a little water if the sauce is too thick then cover and cook on a low heat for 30 minutes. At the end of the cooking time check the consistency of the sauce then serve immediately with manioc, plantains or boiled rice. |
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Other recipes with fish and djangsang as primary ingredients: Steamed Ginger and Citrus Cake Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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