On today’s instalment of #FoodieFriday, we spotlight a very popular Congolese stew known as Fumbwa. The main ingredients for this dish include wild spinach (fumbwa), peanuts and palm oil.
I got a confession to make ? I have come to conclusion that fumbwa is now my favourite ? just look at this dinner I had tonight, it brought me so much joy ?? . It was absolutely delicious I enjoyed every bite, all my 5 senses were aware of what was happening. I literally chewed all the bones of the turkey tail ? this food officially knocked me out, I need to drink some peppermint tea to help the food digest so I can sleep. . Tomorrow I will be a year older, I know random but it’s true. Please don’t judge me with that chilli, it’s a part of me ❤?? . RECIPES are available on my YouTube channel, link in the bio ❤ #africanfood #congolesefood #fumbwa #kinshasa #drc #letscookwithelle #foodblogger #youtubecooking
More about this
It is usually eaten with boiled plantains or manioc which is a cassava meal. Check out the recipe courtesy thespruceeats.com.
- 11 oz (300 grams) baby spinach
- 1/2 a cup of water
- 3 spring onions
- 2 cloves garlic
- 2 ripe tomatoes
- 1 chicken stock cube
- 1 cup of smoked catfish, soaked and rinsed then chopped
- 3 tablespoons red palm oil
- 1 cup of ground peanuts or 4 heaping tablespoons of peanut butter
- Finely chop the greens and place them into a pot to simmer with the water.
- Once they have reduced in volume by about half, add the spring onions, garlic, and tomatoes and continue to simmer. Crumble the chicken stock cube into the pot and mix well.
- Make sure all bones have been removed from the smoked fish, then add them to the pot. You may wish to remove the skin from the fish as well. Allow to simmer for 10 minutes.
- Add 3 to 4 tablespoons of palm oil into the pot. This adds a wonderful color, especially when mixed with the peanut butter.
- Add the peanut butter and allow to melt into the pot with the gentle heat. Stir into the dish and allow to simmer for 10 minutes until ready to serve.