- 2 lbs of fish ( bar or mackerel) or Porc
- 25 g Mbongo powder mix
- 50 g of Djansang ( Akpi)
- 3 grains of Pebe ( also called Wede, Ehuru)
- A pinch of white pepper and black pepper
- 1 onion
- 2 tomatoes
- 1/2 habanero pepper
- 4 gousses d’ail
- 3 garlic cloves
- 1- 2 cubes
- 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.