Entree: Democratic Republic of the Congo – Southern Culinary Region – Fumbwa (Hearty Congolese stew of jute or cassava leaves cooked with smoked fish, palm oil, and aromatic seasonings)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) fresh fumbwa leaves (jute mallow or cassava leaves), washed and chopped
- 2 tbsp (30 ml) palm oil (or vegetable oil)
- 8 oz (225 g) smoked dried fish (e.g., smoked tilapia), cleaned and flaked
- 1/2 lb (225 g) beef, boneless, cubed
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1/4 cup (60 g) ground roasted peanuts or peanut butter
- 1 tsp (5 g) smoked paprika or ground chili
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (480 ml) water or light stock
- 2 tbsp (8 g) chopped fresh parsley or coriander for garnish

Instructions

1. Brown the beef: heat 1 tbsp palm oil in a heavy pot over medium-high heat, add the cubed beef and sear until lightly browned; push beef to one side, add the chopped onion and garlic and sauté until soft, stir in the tomato paste and chopped tomatoes, cook 3–4 minutes, then add 1 cup (240 ml) water, cover and simmer until the beef is nearly tender, about 30–40 minutes (add more water if needed).
2. Finish the stew and add greens: stir in the flaked smoked fish, peanut paste, smoked paprika, remaining 1 tbsp palm oil, salt and pepper, then add the chopped fumbwa leaves and the remaining 1 cup (240 ml) water; simmer gently, stirring occasionally, until the leaves are tender and the flavors meld, about 10–15 minutes; adjust seasoning and garnish with chopped parsley before serving.