Entree: Republic of the Congo – National Cuisine – Fumbwa (Wild spinach stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) fresh fumbwa leaves (Gnetum africanum), chopped
- 2 smoked mackerel, approx. 6 oz (170 g) each, cleaned and flaked
- 3 tbsp (45 ml) palm oil
- 1 medium onion, finely chopped (approx. 6 oz/170 g)
- 2 cloves garlic, minced
- 1 medium tomato, chopped (approx. 5 oz/140 g)
- 1 scotch bonnet pepper, whole or chopped (to taste)
- 3 tbsp (45 g) natural peanut butter (or 45 g ground roasted peanuts)
- 2 cups (480 ml) beef or fish stock (or water)
- 1–2 bouillon cubes (Maggi or similar), crushed
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- Salt, to taste
- Fresh lime or lemon wedges, for serving (optional)

Instructions

1. Rinse the fumbwa leaves well and set aside. If leaves are tough, blanch in boiling water 2–3 minutes, then drain and chop finely.
2. Heat vegetable oil in a large heavy pot over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and chopped tomato and cook 2–3 minutes until softened.
3. Stir in palm oil, flaked smoked mackerel, and crushed bouillon cube(s). Break up any larger fish pieces and let flavors meld 2 minutes.
4. Add the chopped fumbwa to the pot and stir to combine. Pour in stock (or water) to barely cover the greens. Add the whole or chopped scotch bonnet for heat.
5. Bring to a gentle simmer, cover, and cook 15–25 minutes until the leaves are very tender and flavors have concentrated.
6. In a small bowl, mix the peanut butter with a few tablespoons of hot cooking liquid to loosen, then stir the peanut mixture into the pot. Simmer uncovered 5–10 minutes to thicken and marry flavors. Adjust salt and heat.
7. Remove the scotch bonnet if left whole. Serve hot with cassava fufu, rice, or boiled plantains and lime wedges, family-style.