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Mbongo Tchobi (Scorched-Bark Black Herb Fish Stew)
An aromatic, jet-black ancestral fish stew colored and flavored with charred forest pods, toasted seeds, and tomatoes.
The story
Mbongo Tchobi is the culinary heritage of the Bassa people across the Littoral and Center Regions of Cameroon, served during significant family gatherings and intimate banquets. The soul of this dish is 'mbongo,' the seeds of Aframomum citratum, which are charred over open flames along with indigenous barks until pitch-black. This blackened spice paste delivers a warm, earthy, and citrus-resinous note that tenderly perfumes firm river fish without masking its delicate sweetness.
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