Mbongo tchobi (black spice stew)

Ingredients

• 1.5 kg fish (sea bass, carp or tilapia) in steaksFind in the shop →
• 100 g mbongo spicesFind in the shop →
• 2 tomatoes, 1 onion, 3 garlic cloves, gingerFind in the shop →
• 100 ml palm oilFind in the shop →
• Chili, 1 stock cube, saltFind in the shop →
• Boiled green plantains or miondoFind in the shop →

Method

1. Dry-roast the mbongo in a pan until well blackened (without burning), then grind it.
2. Blend the tomato, onion, garlic, ginger and ground mbongo with a little water.
3. Heat the palm oil, pour in the purée and cook 10 minutes, stirring.
4. Add 500 ml water, stock cube, salt and chili; bring to the boil.
5. Lay in the cleaned fish steaks and cook 20 minutes over low heat, without stirring, shaking the pot.
6. Serve with boiled plantains or miondo.