Mbongo Tchobi
Ingredients
-
3
pounds
white fish cut up in steaks
-
10
pieces
Njansa
-
½
large
onion
-
4
large
tomatoes
-
¼
cup
parsley
-
½
cup
basil
-
4
cloves
garlic
-
2
pieces
green onions
-
½ - 1
cup
vegetable oil
-
4-6
tablespoons
mbongo spice
-
1
tablespoon
bouillon powder or 2 Maggi cubes
-
to taste
salt
Instructions
- Prepare the fish by pouring hot water over it, letting it sit, then rinsing and cleaning to remove sliminess.
- Lightly fry the njansa for about 5 minutes and set aside.
- Chop the tomatoes, onions, and green onions, then blend them with njansa, garlic, basil, and parsley until pureed.
- Heat oil in a saucepan, add the tomato mixture with a little water, bring to a boil, and simmer for about 10 minutes.
- Add mbongo spice, fish, Maggi, and salt to the mixture, simmering until the fish is cooked through, adding water as necessary.
- Adjust seasoning with salt or Maggi and serve warm with boiled plantains.
Nutrition Facts (estimated)
Servings
5-6
Calories
690
Total fat
75g
Total carbohydrates
8g
Total protein
3g
Sodium
500mg
Cholesterol
2mg
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