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Mbongo Tchobi (Ebony Sauce) by toimoietcuisine

Mbongo Tchobi (Ebony Sauce) by toimoietcuisine

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This succulent sauce from Bassa cuisine takes its name from one of the main spices (mbongo: wild pepper from Cameroon) that composes it. Its black color (hence the name ebony sauce) is due to the fact that the spices are burnt for hours before being crushed. Fortunately, today we can find mbongo mix powder ready to be used in African grocery stores, which makes it even easier to make this recipe. Mbongo can also be made with meat. You can garnish this sauce with rice, ripe steamed plantain, or tubers of your choice. Please vote for our recipes and don't hesitate to leave us a comment under the recipes.

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Mbongo Tchobi (Ebony Sauce) by toimoietcuisine 1
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 mbongo mix powder
 1 Cacafé of crushed lemon balm
 250 ml vegetable oil
 ½ onion roughly cut
 ½ chopped onion
 1 big tomato
 Odjom leaves (ginger leaves)
 ½ tbsp water
 Salt and pepper


 

Ingredients

 mbongo mix powder
 1 Cacafé of crushed lemon balm
 250 ml vegetable oil
 ½ onion roughly cut
 ½ chopped onion
 1 big tomato
 Odjom leaves (ginger leaves)
 ½ tbsp water
 Salt and pepper
Mbongo Tchobi (Ebony Sauce) by toimoietcuisine

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