Pork Mbongo (by Ndockbidi)
Mbongo is a Cameroonian dish from the Bassa culture, its name comes from the main ingredient, Mbingo.
Still called ebony sauce, it has a black color due to the spices burnt for hours.
For 6 people you need
- 1kg of pork
- 50g of Djansang
- 1 onion
- 2 garlic cloves
- 2 tomates
- 1 maggi cube
- 25g of Mbongo powder
- 2 tablespoon of peanut oil
Step 1: toast your djansang seeds in a pan.
Step 2: crush ginger, garlic, onion. You will get a paste. Do the same with your djansang.
Step 3: put your pork on the fire with the messeup, odjom, ossim (these do not appear in the ingredients when they are not required, the seasoning of the pork is done at your convenience), black pepper , salt, cube, onion. leave on the fire for 40 min.
Step 4: mix your condiment paste obtained with your crushed tomatoes and your mbongo powder, until you obtain a homogeneous mixture.
Step 5: your pork already ready, remove it from the heat and mix it with your marinade and a little water, put it on the fire.
Step 6: 30 min later, your Mbongo is almost ready, add more oil (dilute with a little water if the Mbongo is heavy).