Entree: Equatorial Guinea – Northern Culinary Region – Fumbwa (Stewed jute leaves cooked with palm oil, ground peanuts, and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (450 g) fresh jute leaves (fumbwa), washed and chopped
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, finely chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 smoked mackerel, gutted and flaked, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) tomato paste
- 1/3 cup (80 g) roasted peanut paste or smooth peanut butter
- 2 cups (480 ml) water or light fish stock
- 1 small hot pepper (scotch bonnet or bird's eye), whole or pierced for mild heat (optional)
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse and chop the jute leaves if needed; set aside. If using frozen jute, thaw and drain excess water.
2. Remove bones and large skin pieces from the smoked mackerel and flake the fish; keep the bones for stock if desired but discard before serving.
3. Heat the red palm oil in a heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 1 minute more until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add the peanut paste and mix until it blends into the oil and tomato.
5. Add the chopped jute leaves, flaked smoked fish, and the whole hot pepper if using. Pour in the water or fish stock, stir to combine, and bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer for 20–30 minutes, stirring occasionally, until the leaves are tender and the stew has thickened to your liking. Add more water if it becomes too thick.
7. Season with salt and black pepper, and finish with fresh lime juice if using. Remove and discard the whole hot pepper before serving if you left it whole.
8. Serve hot over fufu, boiled cassava, or steamed rice, garnished with chopped parsley or cilantro.