Fumbwa recipe (Congo Spinach Stew)
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When I approached one of my Congolese contacts, he told me about Fumbwa leaf smoke, a widely recognised Congolese cup. But what exactly is Fumbwa? It’s called natural spinach, but the botanical name is Gnetum Aricanum. It grows mainly in central Africa, although it is also eaten in parts of West Africa, such as Nigeria. It is known as Fumbwa or M'fumbwa in the Democratic Republic of Congo and Cameroon, and called Koko in Angola, Gabon and Congo. In Cameroon it is also known as Eru and in Nigeria it is called Afang. The leaves are thick and waxy and can be sold either fresh or dried.
Congolese cooking techniques are quite unique in the sense that green leafy Vegetable Recipes are cooked with onions and tomatoes before adding palm oil, while in other regions it is usually onions and tomatoes. Therefore, palm oil is used as a flavour enhancer and natural food colouring rather than just cooking oil for eating or frying.
Now your next question may be how to make this dish when Fumbwa leaves are not available. After searching the web you may see green dishes and sauces instead of tips, but a close examination of the Fumbwa recipes reveals that the resulting dishes are actually quite smooth and creamy. Therefore, I would recommend chopped baby spinach, kokam (taro) leaves or finely chopped or coated pumpkin leaves (although these can be a little tough).
What you’ll need
11 ounces (300 grams) baby spinach 1/2 cup water 3 onions 2 cloves of garlic 2 ripe tomatoes 1 cube chicken 1 cup smoked sprouts, soaked and rinsed then chopped 3 tablespoons vegetable oil 1 cup peanut butter or 4 tablespoons peanut butter pieces
How to make it
1. Finely chop the green cabbages and place them in a pot of water.
2. When they have reduced in volume by about half, add the spring onions, garlic and tomatoes and continue cooking. Add the diced chickpeas to the pot and stir well.
3. Make sure all the bones have been removed from the smoked fish, then add them to the pot. You may also wish to remove the skin from the fish. Allow to cook for 10 minutes.
4. Add 3 to 4 tablespoons of palm oil to the pot. This will add a wonderful colour, especially if mixed with peanut butter.
5. Add the peanut butter and gently heat the pot. Stir the pot and allow to heat for 10 minutes until ready to serve.
Recipe notes
This dish is traditionally served with fou fou (fufu) or boiled plantains. Take care with adding salt or stock, especially if the smoked fish is salty. Watch the video to see how the fumbwa is prepared.
