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Fumbwa

Name: Fumbwa
Total time: 50 min
Yield: Serves 4
Cuisine: Republic of the Congo
Ingredients: 2 bunches Spinach; 4 tbsp Peanut butter; 3 tbsp Palm oil; 1 Onion; 1 Tomato; 1 can Canned Mackerel; 1 Chili pepper; 1/2 tsp Salt; 300ml Water

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Wild greens shredded fine and stewed with peanut butter and palm oil — a Congolese greens dish.

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📖 The Story Behind This Dish

Fumbwa uses the leaves of gnetum, a vine gathered in the forests of the Congo River basin: the leaves are shredded very fine and stewed with smoked fish, onion, peanut paste, and palm oil. Its hallmarks are the chewy leaves and rich peanuts, and it's eaten with rice or cassava bread.

🌆 Where it's eaten: At a market in the Republic of the Congo, mounds of finely shredded green leaves are sold and then stewed at home with the aroma of peanuts.

🥕 Ingredients (serves 4)

Spinach 2 bunches
Peanut butter 4 tbsp
Palm oil 3 tbsp
Onion 1
Tomato 1
Canned Mackerel 1 can
Chili pepper 1
Salt 1/2 tsp
Water 300ml

👩‍🍳 Instructions

Shred the spinach as finely as possible.
Heat the palm oil in a pot and sauté the chopped onion and tomato.
Add the water and peanut butter and dissolve.
Add the spinach, flaked mackerel, and chili and simmer 20 minutes, stirring occasionally.
Season with salt and cook down until little liquid remains.

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