Mbongo Tchobi with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons Mbongo spice 2 tablespoons Mbongo spice
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 hot chili peppers, finely chopped 2 hot chili peppers, finely chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the cubed beef with Mbongo spice, salt, and pepper. Mix well to ensure the meat is evenly coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   Heat the palm oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the marinated beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, hot chili peppers, ground cloves, nutmeg, and cinnamon. Cook for an additional 5 minutes to allow the flavors to meld together.
5. 5.
   Pour enough water into the pot to cover the meat. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have developed.
6. 6.
   Adjust the seasoning with salt and pepper to taste.
7. 7.
   Serve hot with plantains or fufu.

Treat your ingredients with care...

• Mbongo spice — If you can't find Mbongo spice, you can make your own by combining equal parts ground black pepper, paprika, and ground cloves. This homemade version will still add a similar depth of flavor to the dish.

Tips & Tricks

• For an extra smoky flavor, you can grill the meat before adding it to the sauce.
• Adjust the amount of hot chili peppers according to your spice tolerance.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Mbongo Tchobi hot with a side of plantains or fufu. The starchy accompaniment helps balance the spiciness of the dish and adds a satisfying texture.

Presentation advice

Garnish the Mbongo Tchobi with fresh cilantro or parsley for a pop of color. Serve it in a traditional Cameroonian clay pot for an authentic touch.