This succulent sauce from Bassa cuisine takes its name from one of the main spices (mbongo: wild pepper from Cameroon) that composes it. Its black color (hence the name ebony sauce) is due to the fact that the spices are burnt for hours before being crushed. Fortunately, today we can find mbongo mix powder ready to be used in African grocery stores, which makes it even easier to make this recipe. Mbongo can also be made with meat. You can garnish this sauce with rice, ripe steamed plantain, or tubers of your choice. Please vote for our recipes and don't hesitate to leave us a comment under the recipes.