Entree: Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty Congolese leafy-green stew made with fumbwa leaves, palm oil, and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (450 g) fresh fumbwa leaves or substitute spinach, washed and chopped
- 1 whole smoked mackerel, approx. 8 oz (225 g), bones removed and flaked
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 small scotch bonnet pepper, minced, about 0.3 oz (8 g) (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) fish or chicken stock
- 1 tsp (5 g) bouillon powder or 1 bouillon cube, crushed
- 2 tbsp (30 g) ground roasted peanuts (optional, for body)
- 2 tbsp (8 g) chopped scallions or parsley
- Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic, minced scotch bonnet, and tomato paste; cook 1–2 minutes until fragrant.
3. Add the flaked smoked mackerel and break into bite-sized pieces. Pour in the stock and add the bouillon. Bring to a gentle simmer.
4. Add the chopped fumbwa (or spinach) in batches, stirring until wilted and evenly incorporated. Reduce heat to low, cover, and simmer 10–15 minutes until the greens are tender.
5. If using, stir in the ground peanuts to thicken, and adjust seasoning with salt and more bouillon if needed. Finish with chopped scallions or parsley.
6. Serve hot with rice, fufu, or boiled root vegetables.