Mbongo Tchobi

Preparation

1. Wash and season the fish chunks with salt, 1 crushed garlic clove, and a pinch of pepper. Let rest 15 minutes.
2. Blend together the mbongo spice, remaining garlic, ginger, onion, tomatoes, and pepper with a small amount of water to make a thick paste.
3. Heat the palm oil in a heavy pot over medium heat. Add the blended mbongo paste. Fry the paste, stirring constantly, for 8 minutes until it darkens and the raw smell is replaced by a rich, smoky, deeply earthy aroma. This frying of mbongo is what develops the characteristic dark colour of the dish.
4. Add 400ml of water and the Maggi cubes. Stir well and bring to a simmer.
5. Add the fish chunks gently — do not stir aggressively or they will break apart. Spoon sauce over the fish pieces.
6. Cover and cook over medium-low heat for 20 minutes without stirring. The fish will cook in the steam of the sauce.
7. Gently lift the pot and swirl rather than stir. Taste the sauce and adjust for salt and pepper. The sauce should be very dark — nearly black — thick, and intensely flavoured. Cook uncovered for 5 more minutes to reduce slightly.