Photo from pinterest.com

Fumbwa, also known as wild spinach stew, is a delicious and nutritious dish from the Democratic Republic of the Congo. Made with African wild spinach (Gnetum africanum), red palm oil, and spices, this comforting stew is full of flavor. Fumbwa is traditionally served with rice, fufu, or cassava and is a staple in Congolese cuisine.

Ingredients

1 lb (450 g) fumbwa leaves (wild spinach or Gnetum africanum), chopped

1/2 lb (225 g) smoked or dried fish

1/4 cup (60 ml) red palm oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch (2.5 cm) ginger, grated

2 green chilies, chopped (optional)

2 cups (480 ml) water or broth

Salt and pepper to taste

Handful of peanuts, ground or whole (optional)

Instructions

Prepare the Base: Heat red palm oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onions are translucent and aromatic.

Add Fumbwa and Fish: Add the fumbwa leaves, stirring well, and cook for about 5 minutes. Add the smoked fish, breaking it into chunks as you mix.

Simmer: Pour in the water or broth, add salt, pepper, and green chilies if desired. Stir well and let it simmer for 30-45 minutes until the leaves are tender and the flavors have melded.

Add Peanuts: Stir in the peanuts for added flavor and texture, and let the stew cook for an additional 10 minutes.

Serve: Serve hot with rice, fufu, or cassava for an authentic Congolese experience.

Serving

Fumbwa is traditionally enjoyed with rice, fufu, or boiled cassava, making it a hearty and satisfying meal.

Fumbwa offers a unique taste of Congolese heritage, blending earthy greens with smoked fish and the rich taste of palm oil. This stew is perfect for anyone looking to explore traditional African flavors.