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.
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
- Heat the palm oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Add the diced tomatoes and cook until they start to break down.
- Stir in the Mbongo spice mix, ground crayfish, and dried shrimp.
- Add the goat meat to the pot and brown on all sides.
- Pour in the water, season with salt and pepper, and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 2 hours or until the goat meat is tender.
- 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