Mbongo Tchobi (Sauce noire) Recipes


Optional: You can add 2 fruits of mbongo cardamom alligator pepper and 1 fruit of tchobi alligator pepper if you want deeper flavor and more richness.


  • Roast the seeds of Akpi (Djansang) in a pan. In the meantime, lightly burn the Mbongo alligator and tchobi alligator to make them easier to blend and release their rich flavours and scents. 
  • Peel the onion, ginger and garlic cloves. Wash your tomatoes, celery and leek.
  • Pour half of the onion, tomatoes, toasted djansang, mbongo powder, celery, leek, ginger, garlic, White and black peppers, mbongo and tchobi alligator peppers, cubes, habanero pepper, and water into a blender, mix well until a homogeneous mash. If you mixer is not big enough to contain them all. Mix them separately and then mix them in the bowl.
  • After cleaning the fish ( or meat), cut them into pieces and then immerse them in the blended mix. Let marinate for about 30 minutes.


  • 30 minutes later, heat oil in a casserole. Then pour your other half onion. After stirring, slowly pour your marinated fish and all the blended mix it was in. Add a little water, salt and close the lid for 30 min. Make sure to let it cook at mild heat. 
  • Your Mbongo tchobi is ready. Serve it hot with cassava, rice or plantain.




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