Entree: Republic of the Congo – Southern Culinary Region – Fumbwa (Stewed cassava or wild-leaf greens cooked with palm oil and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (454 g) fumbwa leaves (fresh or frozen) or substitute cassava leaves or collard greens, washed and chopped
- 2 tbsp (30 ml) palm oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 scotch bonnet pepper, seeded and finely chopped (about 0.5 oz / 15 g) adjust to heat preference
- 1/3 cup (45 g) roasted ground peanuts (or 3 tbsp / 45 g peanut butter)
- 8 oz (225 g) smoked mackerel or smoked fish, flaked and bones removed if possible
- 1 cup (240 ml) water or light fish/chicken stock
- 1 bouillon cube (approx. 8 g) or 1 tsp (5 g) bouillon powder
- Salt, to taste
- Fresh lime or lemon wedges, for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Add the chopped fumbwa leaves and blanch 5–8 minutes until tender. Drain and, if desired, finely pound or chop the leaves to release fibers; set aside.
2. Heat the palm oil in the same pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and chopped scotch bonnet and cook 1 minute until fragrant.
3. Stir in the ground peanuts (or peanut butter) and cook 1–2 minutes to toast and combine with the aromatics.
4. Add the flaked smoked fish, stirring gently to break up larger pieces. Pour in the water or stock and crumble in the bouillon cube. Bring to a low simmer.
5. Add the blanched and chopped fumbwa leaves to the pot, stirring to combine. Simmer gently, uncovered, 12–20 minutes until the flavors meld and the stew thickens. Add salt to taste.
6. Adjust consistency with a splash more water or stock if too thick. Serve hot with fufu, rice, boiled plantain, or cassava.