Entree: Democratic Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty jute-leaf stew cooked with palm oil, peanuts, and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh fumbwa (jute) leaves, washed and chopped (or substitute 10 oz (285 g) spinach plus 2 oz (57 g) chopped moringa)
- 8 oz (225 g) smoked fish (tilapia, mackerel, or smoked dried fish), deboned and flaked
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 hot peppers (scotch bonnet or habanero), whole or sliced, to taste
- 1 cup (240 ml) water or light fish stock
- 1/2 cup (120 g) ground roasted peanuts or smooth peanut butter
- 1 bouillon cube (optional)
- 1 tsp (5 g) grated ginger (optional)
- Salt to taste
- Freshly ground black pepper to taste
- To serve: cassava fufu or pounded cassava, or cooked rice

Instructions

1. If using dried or very fibrous greens, blanch fumbwa leaves in boiling water 2–3 minutes, then drain and squeeze out excess water. If fresh and tender, chop and proceed without blanching.
2. Heat palm oil in a heavy pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5–7 minutes. Add garlic, ginger (if using), and hot pepper; sauté 1 minute until fragrant.
3. Add the chopped fumbwa leaves and toss to coat in the oil and aromatics. Pour in 1 cup (240 ml) water or stock, crumble in the bouillon cube if using, and bring to a gentle simmer.
4. Stir in ground peanuts or peanut butter, mixing thoroughly so the peanuts dissolve into the liquid and create a rich, slightly thickened sauce. Simmer gently for 10–15 minutes, stirring so nothing sticks.
5. Add the flaked smoked fish, folding carefully so pieces remain intact. Simmer 5–8 minutes more to allow flavors to meld. Adjust thickness with a little extra water if needed.
6. Taste and season with salt and freshly ground pepper. Remove whole hot pepper if left whole for flavor without extra heat.
7. Serve hot with cassava fufu, pounded cassava, or steamed rice, ladling the fumbwa and its sauce over the starch.