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My delicious Mbongo Tchobi

Mbongo Tchobi

Mbongo Tchobi is a delicious, spicy, tomato-based Cameroonian black stew. People usually cook it with lots of oil, but here, I show you my healthy version with less oil. This stew is very popular in Cameroon and distinguishes itself by its colour and flavour. This stew name comes from two main spices (Mbongo and Tchobi). These spices are burnt and ground into a black powder, which gives a dark colour to the stew.

Mbongo Tchobi

This stew is very easy to cook. You can compose your Mbongo Tchobi spices yourself if you know how to do it or you can buy the already mixed Mbongo spices. You just need to prepare all the ingredients and blend them using a good blender. After blending, you just need to cook it with oil at low heat while stirring regularly.


Mbongo Tchobi

Mbongo Tchobi is a spicy Cameroonian black stew. This stew is caracterised by its color, strong flavor, and taste. It can be eaten with yam, plantain, rice, or another side dish of your choice.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine African


  • 2 fish
  • 2 seeds of Pebe (African nutmeg )
  • 4 seeds of country onion
  • 30 seeds of Njansa
  • 2 big fresh tomatoes
  • 1 big onion
  • 6 garlic cloves
  • 3 spring onions
  • 2 tbsp mbongo tchobi mix
  • 1 tsp white pepper
  • 1 hot pepper (optional)
  • 1 tsp salt
  • 200 ml oil
  • 700 ml water
  • 2 Odjom leaves or bay leaves


  • Clean the fish and cut it into pieces, salt it, and place it on the side.
  • Put the Pebe, country onion, and Djansang in a small pot, add water and let them boil for a while to soften them.
  • Meanwhile, cut the tomatoes and put them in a blender, add the onion, garlic, spring onions, Mbongo Tchobi mix, and white pepper.
  • Now add the previously boiled Pebe, country onion, and Ndjansang to the blender. blend them with the necessary amount of water.
  • Pour the blended mixture into a large pot and let it cook under medium heat until the water disappears from the pot. Remember to stir regularly to avoid burning.
  • Pour in the rest of the water, the cleaned fish, the Odjom leaves (bay leaves), and salt. Let cook for about 10 minutes, stirring occasionally. While stirring, if the stew is too heavy, add a little water to lighten it.
  • Taste the sauce, add salt if necessary. This stew can be accompanied by plantain, yam, rice, or cassava.


Keyword black stew, Mbongo, Tchobi

Feel free to share this recipe with your family and friends. It will also be a great pleasure for me to see a picture of your own creation. Let’s keep in touch by following me on Youtube, Pinterest, Instagram and Facebook.

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  1. Dada says:

    5 stars
    I love this recipe without Maggi cubes. Thank you

  2. Hulda says:

    You are welcome:)

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