Mbongo Tchobi

Name: Mbongo Tchobi
Ingredients: 1 cup Dried fish; 1 cup Palm nuts; 2 medium Onion; 2 tbsp Tomato paste; 1/4 cup Vegetable oil; 1 tsp Salt; 1 tsp Black pepper; 3 cloves Garlic; 1-inch piece Ginger

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

850Calories

85 gProtein

35 gCarbs

25 gFat

6 gSugar

900 mgSalt

Ingredients

1 cup Dried fish
1 cup Palm nuts
2 medium Onion
2 tbsp Tomato paste
1/4 cup Vegetable oil
1 tsp Salt
1 tsp Black pepper
3 cloves Garlic
1-inch piece Ginger

Method

Start by rehydrating the dried fish, soaking it in cold water for at least 30 minutes, then draining and rinsing it with cold water.
Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–6 minutes.
Add garlic and ginger and cook for 1 minute, stirring constantly, until fragrant, then add the rehydrated fish and cook until it is lightly browned, about 3–4 minutes, breaking it up with a spoon as it cooks.
Add palm nuts, tomato paste, salt, and black pepper to the pot, stirring to combine, then cook for 2–3 minutes, stirring constantly, until the mixture is fragrant and slightly darkened.
Add 4 cups of water to the pot and bring to a boil, then reduce the heat to low and simmer, covered, for 20–25 minutes, or until the soup has thickened slightly and the flavors have melded together.
Remove the pot from the heat and let it cool slightly, then stir in some chopped fresh herbs, if desired, and serve the Mbongo Tchobi hot, with a side of crusty bread or over rice, and pair with a refreshing drink, such as a glass of chilled white wine or a sparkling glass of ginger beer.