Fumbwa – Congolese Wild Spinach Stew with Peanut
Wild spinach with smoked fish, peanut butter and palm oil – smoky, nutty and a cornerstone of Congolese cooking.
- 40 min
- 470 kcal / serving
- medium
- Protein
- 24 g
- Fat
- 38 g
- Carbs
- 10 g
Contains: fish, peanuts, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g fumbwa leaves (or young leaf spinach)
- 150 g smoked mackerel
- 3 tbsp unsweetened peanut butter
- 2 tbsp red palm oil (or rapeseed oil)
- 1 onion
- 2 garlic cloves
- 1 tomato
- 1 small chilli
- 300 ml vegetable stock
- Salt
Method
- Bone the fish and pull it into bite-sized pieces.
- Dice the onion and tomato, finely chop the garlic and chilli.
- Heat the palm oil, soften the onion for 5 minutes, then fry the garlic and chilli for 1 minute.
- Add the tomato and cook for 3 minutes until it breaks down.
- Add the leaves in batches and let them wilt, pour in the stock and simmer for 10 minutes.
- Stir the peanut butter smooth with 3 tbsp hot stock and fold it in. Do not boil after this, just let it steep – otherwise it splits.
- Add the fish, let it steep for 5 minutes and season with salt. Serve with rice or fufu.
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