Entree: Democratic Republic of the Congo – Central Culinary Region – Fumbwa (Stewed wild greens with peanut and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (450 g) fresh fumbwa leaves (Gnetum africanum), stems removed and finely chopped (substitute spinach if unavailable)
- 8 oz (225 g) smoked fish, deboned and flaked (e.g., smoked catfish)
- 8 oz (225 g) stewing beef, trimmed and cut into 1-inch (2.5 cm) pieces (optional; can omit for purely fish-based version)
- 3 tbsp (45 ml) red palm oil
- 1/4 cup (60 ml) smooth peanut butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small hot pepper (e.g., Scotch bonnet or bird's eye), seeded and finely chopped, or to taste
- 2 cups (480 ml) water or light beef/fish stock
- 1 bouillon cube (optional)
- Salt, to taste
- 1 small tomato, chopped (optional)

Instructions

1. If using beef, place beef pieces in a pot with the chopped onion, one clove garlic, bouillon cube (if using), 1 cup (240 ml) water, and a pinch of salt. Bring to a simmer, cover, and cook until beef is tender, about 45–60 minutes. Skim foam as needed and reserve the cooking liquid.
2. In a separate bowl, whisk the peanut butter with 1/2 cup (120 ml) warm water to make a smooth paste. Set aside.
3. Heat the palm oil in a wide pot over medium heat. Sauté the remaining garlic and the chopped hot pepper briefly until fragrant (about 30–60 seconds). Add the chopped tomato if using and cook until it softens.
4. Add the flaked smoked fish and cooked beef (if using) to the pot, stir to combine, then add the peanut paste and remaining water or reserved stock. Bring to a gentle simmer and let the flavors marry for 5–10 minutes.
5. Gradually add the chopped fumbwa leaves a handful at a time, stirring until they wilt into the stew. Continue cooking uncovered on low heat, stirring occasionally, until the leaves are fully tender and the stew reaches a thick, cohesive texture, about 15–25 minutes. Add more water if it becomes too dry.
6. Taste and adjust seasoning with salt (and more pepper if desired). Finish with a final drizzle of palm oil for shine and extra flavor.
7. Serve hot with fufu, cassava, rice, or boiled plantains.