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Mbongo chicken (poulet mbongo): recipe illustration
Meat

Mbongo chicken (poulet mbongo)

Chicken simmered in a dark sauce with mbongo spices, spicy and aromatic. An iconic dish from the Cameroonian Littoral region, served with cassava stick or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

635 kcal per serving

Protein
49.7 g
Carbohydrates
9.3 g
of which sugars
5.7 g
Fat
43.7 g
of which saturated fat
9.5 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Season the chicken pieces with salt and pepper, then brown them in the oil in a large pot.
  2. Add the sliced onions and chillies, then let them sizzle for 5 minutes.
  3. Dissolve the mbongo spices and peanut paste in the water, then pour into the pot.
  4. Add the stock cube and simmer covered for 40 minutes over low heat.
  5. Check that the chicken is cooked and adjust the seasoning.
  6. Let the sauce reduce uncovered for 10 minutes so it thickens.
  7. Serve hot with cassava or rice.

Variations and tips

Fish version. Replace the chicken with pieces of captain or tilapia, reducing the cooking time to 15 minutes.

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Original Ecomely recipe.