Entree: Democratic Republic of the Congo – National Cuisine – Fumbwa (Hearty Congolese stew of cassava or jute leaves cooked with meat, palm oil, and peanut for a thick, flavorful sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stewing meat, cut into 1-inch pieces
- Salt to taste
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) palm oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced, about 1 tbsp (9 g)
- 1 large tomato, chopped, about 1 cup (180 g)
- 2 cups (200 g) shredded cassava leaves or jute mallow leaves (fresh or frozen fumbwa)
- 2 tbsp (30 g) peanut paste or smooth natural peanut butter
- 2 cups (480 ml) beef stock or water
- 1 small smoked fish, flaked, optional, about 1/2 cup (75 g)
- 1 small hot pepper (Scotch bonnet or similar), seeded and chopped, optional
- 1 tbsp (15 ml) vegetable oil for initial searing if needed

Instructions

1. Heat 1 tbsp of the palm oil or vegetable oil in a heavy pot over medium-high heat. Season the beef pieces with a pinch of salt and brown in batches until well seared on all sides; remove and set aside.
2. In the same pot add the remaining palm oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and chopped hot pepper if using, and cook 1 minute more.
3. Add the chopped tomato and cook until it breaks down and thickens, about 6–8 minutes.
4. Return the seared beef to the pot. Stir the peanut paste with 1/2 cup (120 ml) of the stock to loosen it, then add to the pot along with the remaining stock. Bring to a simmer, cover, and cook until the beef is tender, about 30–40 minutes.
5. Once the beef is tender, add the shredded fumbwa leaves and the flaked smoked fish if using. Stir to combine, then simmer uncovered, stirring occasionally, until the leaves are fully softened and the stew is thickened, about 10–15 minutes.
6. Taste and adjust seasoning with salt and pepper. Swirl in a little extra palm oil before serving for a glossy finish if desired.
7. Serve hot with boiled plantains, rice, or cassava fufu.