Today, I am sharing with you a recipe which I find interesting. Why do I say it's interesting? This is because though the meal smelled so good and everyone who ate it seemed to enjoy it, I wouldn't eat it.

You guys know that I like to be honest with you and I speak my truth. I can't eat this meat but I know that there are some people who eat it and enjoy it. So I decided to share it on my blog for those of you who like to eat this meat - that is a big lizard.

This animal is called the Monitor Lizard. I personally think it's frightful and that's one of the reasons why I don't eat it. In French, it is known as Varan. 

There are many types of monitor lizards. I don't know what specie this one is but it was somehow colourful and that was another turn-off for me. I don't like eating colourful animals like fish and birds with multiple bright colours.

If you have read this post till now then bravo for surviving my negative views about eating this animal. If you still want to know how to cook this meat well and enjoy it then let's get right into the recipe.

- Lizard

- Onion

- Garlic

- Ginger

- Pepper

- Masopo leaves

- Njangsa

- Rondelles

- Deux Cotés

- White pepper / Poivre blancs

- Seasoning

This sure looks appetising and it smelled so good. Bonne appetit to those of you who enjoy eating this kind of meat. 

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!

- Mbongo

- Chobbi

- Tomatoes

- Onion

- Pepper

- Njangsa

- Deux cotés

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

Cassava

Peeled Cassava

- Prepare the rest of the ingredients and grind them all together. Burn the Mbongo, Chobbi and Rondelle. Peel the garlic and wash the rest of the ingredients before joining them together to grind them.


- 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.