Mbongo Tchobi (kribi Spicy Goat Stew)

Mbongo Tchobi is a traditional spicy goat stew from Equatorial Guinea, specifically from the coastal town of Kribi. This rich and flavorful dish is a staple in Equatoguinean cuisine, and it's perfect for warming up on a chilly evening.

Mbongo Tchobi (kribi Spicy Goat Stew)

Ingredients

  • 2 lbs goat meat, cut into chunks
  • 2 onions, chopped
  • 4 tomatoes, diced
  • 1 cup palm oil
  • 2 tbsp ground crayfish
  • 2 tbsp ground dried shrimp
  • 2 tbsp Mbongo spice mix
  • 4 cups water
  • Salt and pepper to taste

Instructions

  1. Heat the palm oil in a large pot over medium heat.
  2. Add the chopped onions and sauté until translucent.
  3. Add the diced tomatoes and cook until they start to break down.
  4. Stir in the Mbongo spice mix, ground crayfish, and dried shrimp.
  5. Add the goat meat to the pot and brown on all sides.
  6. Pour in the water, season with salt and pepper, and bring to a boil.
  7. Reduce the heat to low, cover the pot, and simmer for 2 hours or until the goat meat is tender.
  8. Adjust the seasoning if needed and serve hot with rice or fufu.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Pot Stove

Serving suggestions

Serving Suggestions: Serve Mbongo Tchobi with steamed rice and a side of fried plantains for a complete Equatoguinean meal.

Tips & tricks

Tips: Adjust the level of spiciness by adding more or less Mbongo spice mix according to your preference.

Cost

$20