Mbongo Tchobi (fish In Coconut Curry Sauce)
Mbongo Tchobi is a traditional dish from the Central African Republic, featuring fish cooked in a rich and flavorful coconut curry sauce. This dish is a perfect blend of savory and spicy flavors, and it's sure to become a favorite in your home.
Ingredients
- 4 fish fillets
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon peanut oil
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Season the fish fillets with salt, pepper, and half of the ground ginger.
- In a large pot, heat the peanut oil over medium heat. Add the chopped onion, minced garlic, and sliced red bell pepper. Cook until the vegetables are softened.
- Stir in the tomato paste, remaining ground ginger, ground coriander, and cayenne pepper. Cook for 2 minutes.
- Pour in the coconut milk and bring the sauce to a simmer.
- Gently add the seasoned fish fillets to the pot. Cover and simmer for 20-25 minutes, or until the fish is cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Mbongo Tchobi hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy Mbongo Tchobi with a side of steamed rice and a fresh green salad.
Tips & tricks
Tips: Adjust the level of cayenne pepper to suit your spice preference. You can also add more vegetables such as carrots or eggplant to the sauce for extra flavor and nutrition.
Cost
$15