As you know (if you are not new here), I share my experiences and life in Cameroon on this blog. If this is your first time here you are welcome to my blog. Please subscribe to my blog on your left sidebar so that we can be one family.
Today, we are cooking Mbongo-Chobbi. This is a very easy meal to cook. It is basically a soup which is cooked with two main ingredients which are Mbongo and Chobbi spices. It's usually a thick black-coloured soup (the colour may vary depending on how much the Mbongo and Chobbi are burnt).
I'm not quite sure where this meal originates from in Cameroon but I think it's from the Littoral region of Cameroon (correct me if I'm wrong).
It can be cooked with meat or fish and can be eaten with tubers like cassava and cereals like rice. That said let's get into the recipe!
How To Cook Mbongo-Chobbi with Pork
Ingredients
- Mbongo
- Chobbi
- Tomatoes
- Onion
- Pepper
- Njangsa
- Deux cotés
- Quartre cotés
- Rondelles / Fullow
- Celery
- Leeks
- Garlic
- Queue de Girraffe
- Fresh ginger leaves
- Pork
Mbongo, Chobbi, Njangsa, Deux cotés, Quartre cotés, Rondelles / Fullow, Queue de Girraffe are local names for these ingredients. These are the names by which these ingredients are known in some parts of Cameroon. You can use these local names to purchase these ingredients from our markets in Cameroon. If you have any other names or other ways you call these ingredients please tell me in a comment below. For example, Fullow is the appellation in my mother tongue which is Bafut. But in the French-speaking regions of Cameroon, it is called Rondelle. Please, see pictures below to further identify these ingredients.
 |
| Mbongo (long) and Chobbi (short) |
 |
| Burning the ingredients - Rondelle and Chobbi |
 |
| Peeled garlic |
 |
| Fresh ginger leaves |
 |
| Deux cotés, Njangsa, Quartre cotés |
 |
| Queue de Girrafe |
 |
| Garlic and Onion |
 |
| Pepper, Celery, Leeks and Shallot |
Cooking
- Burn the Mbongo and Chobbi ingredients until the outer skin is black. Take note that the more you burn these spices the darker the soup will be. So the degree to which you burn it should depend on how dark you want your soup to be. You can do this on a firewood fireplace or a gas fire.
- Peel the cassava and cook while preparing the ingredients.
 |
| Cassava |
 |
| Peeled Cassava |
- Mix the boiled pork with your ground ingredients.
- Heat some oil in the pot and throw in some of the fresh ginger leaves into the hot oil alongside a small quantity of the ground ingredients to bring out the flavour of the soup.
- When the flavour comes out add the rest of the ingredients with the pork to the oil and stir.
- Add seasoning. Let it cook till it's ready.
- Serve with Cassava or rice.
 |
| Heating the oil |
 |
| Ground ingredients and boiled meat |
I hope you enjoy this meal and share it with your loved ones. Remember to be moderate with the ingredients because putting too many ingredients may make the soup taste bitter or too spicy.
.png)
.png)
0 Comments:
Post a Comment