Difference between revisions of "Mbongo Tchobi"
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* [[salt]] and [[pepper]] to taste. | * [[salt]] and [[pepper]] to taste. | ||
| − | == | + | == Procedures == |
# Chop the [[onion]]s, [[garlic]], [[tomato]] and djanssan. | # Chop the [[onion]]s, [[garlic]], [[tomato]] and djanssan. | ||
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[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
| − | [[Category:Cameroonian | + | [[Category:Cameroonian cuisine]] |
| − | [[Category:Cameroonian | + | [[Category:Cameroonian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Peanut oil Recipes]] | [[Category:Peanut oil Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
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Latest revision as of 16:34, 15 July 2012
Description
Ingredients
- 2 kg carps or eels
- 200 g onions
- 100 g djanssan
- 1 tomato
- peanut oil
- 50g mbongo spices
- salt and pepper to taste.
Procedures
- Chop the onions, garlic, tomato and djanssan.
- Wash, trim and cut the in steaks.
- Place the in a large pot and pour all the ingredients, together with the spices of mbongo and some water.
- Mix thoroughly
- Put in a casserole, pour the peanut oil and then cover and cook over low heat for 30 minutes.
- Check the consistency of the sauce. If too thick, add some water to dilute.
- Serve hot
