Mbongo Tchobi

Ingredients

 * 2 kg carps or eels
 * 200 g onions
 * 100 g djanssan
 * 1 tomato
 * peanut oil
 * 50g mbongo spices
 * salt and pepper to taste.

Directions

 * 1) Chop the onions, garlic, tomato and djanssan.
 * 2) Wash, trim and cut the fish in steaks.
 * 3) Place the fish in a large pot and pour all the ingredients, together with the spices of mbongo and some water.
 * 4) Mix thoroughly
 * 5) Put in a casserole, pour the peanut oil and then cover and cook over low heat for 30 minutes.
 * 6) Check the consistency of the sauce. If too thick, add some water to dilute.
 * 7) Serve hot