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Littoral · Douala
The Bassa black stew made with roasted spices and an unmistakable aroma.
Tick what you already have.
Grind the mbongo spice with calabash nutmeg, grains of Selim, njangsa, garlic and ginger into a black paste.
Coat the fish pieces with half the paste and rest for 20 min.
Sauté an onion in oil, add the rest of the paste and 500 ml water; simmer 10 min.
Lay the fish in and cook gently for 15 min without stirring.
Serve with boiled green plantain.
A family recipe: adjust it to your taste.
Read the guide : Mbongo tchobiCameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp.
Douala’s night-time classic: spice-marinated grilled fish with thin cassava sticks.
Grind the mbongo spice with calabash nutmeg, grains of Selim, njangsa, garlic and ginger into a black paste.
Coat the fish pieces with half the paste and rest for 20 min.
Sauté an onion in oil, add the rest of the paste and 500 ml water; simmer 10 min.
Lay the fish in and cook gently for 15 min without stirring.
Serve with boiled green plantain.
Enjoy your meal!
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