Fumbwa is a lip-smacking, tasty dish from the Democratic Republic of Congo that is highly satisfying and nutritious!
This wild spinach stew combines exceptional flavors and healthy fats and proteins to make an excellent low-carb meal.
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What is Fumbwa made of?
Fumbwa is made primarily from wild spinach (fumbwa leaves) found in Congo and throughout tropical Africa. Botanically known as gnetum africanum, wild spinach is rich in Vitamins A, C, K, iron, and folate.
This delectable African soup is cooked with palm oil, smoked or dried fish, catfish, pepper, onions, and peanut butter.
You don't need any other protein to make this soup; the smoked dried fish add so much wonderful flavor to this dish!
Ingredients Used
- Vegetables: Fresh baby spinach, tomatoes, habanero pepper, onion, garlic.
- Proteins: I use smoked dried catfish for this recipe. I usually get it from an African store. It delivers a really unique flavor you wouldn't get if you use other animal proteins. But if you can't find any nearby, you can use any protein of your choice.
- Spices: Bouillon powder, black pepper, salt. You can use chicken stock cube instead of bouillon powder.
- Other ingredients: Palm oil, peanut butter, and stock. The combination of red palm oil and peanut butter really enhances the flavor of this dish.
How To Make Fumbwa
- Soak the smoked fish in hot water for a few minutes.
- Chop the spinach and rinse, then place in a colander to drain the excess water.
- De-bone the smoked fish and break them into medium pieces. Rinse them out thoroughly.
- Chop the onions, tomato & habanero pepper, and mince the garlic.
- Add one cup of water and one cup of stock to a large pot and bring to a boil, then add the chopped spinach to it and simmer for 10 minutes.
- Add the smoked fish, diced tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper.
- Bring to a boil and simmer for about 10 minutes.
- Add the peanut butter and palm oil and simmer for another 10 minutes on low heat.
Storing and Reheating
Fumbwa soup can keep well in the fridge for a few days. You can also freeze it for a few months if you want to store it for longer.
To reheat, let it sit out and thaw completely before heating on a low-burner. You can add a little water to it so that it doesn't burn.
What can I eat Fumbwa with?
Like many African stews, Fumbwa is very versatile. It goes splendidly with many types of fufu, rice, noodles, or even boiled unripe plantains.
For a low-carb option, this delicious soup can be enjoyed with keto fufu dishes or with cauliflower rice.
Tips and variations
- Don't worry if you live in a county where it's hard to get traditional fumbwa leaves. You can safely substitute with spinach or kale and collards greens.
- Depending on your preference, you may leave out the habanero pepper to reduce heat or add cayenne pepper for a little more heat.
- Always taste for salt before you add any since the stock already has some salt in it.
- You can use a cup of ground roasted peanuts instead of peanut butter to form a peanut paste.
- You can also use tomato sauce instead of tomatoes to make this recipe.
Check out these other delicious African stews and soups!
Efo Riro (Nigerian Spinach Stew)
Recipe
Fumbwa (Congolese Spinach Stew Recipe)
Ingredients
- 1/2 onion
- 2 garlic cloves
- 3 smoked catfish
- 2 tbsp palm oil
- 4 tbsp peanut butter
- 2 tomatoes
- 4 cups spinach
- 1 tsp bouillon powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup stock
- 1 habanero optional
- 1 cup water
Instructions
- Soak the smoked fish in hot water for a few minutes.
- Chop the spinach and rinse, then place in a colander to drain the excess water.
- De-bone the smoked fish and break them into medium pieces. Rinse them out thoroughly.
- Chop the onions, tomato & habanero pepper, and mince the garlic.
- Pour in one cup of water and one cup of stock to a pot and bring to a boil.
- Add the chopped spinach to it and simmer for 10 minutes.
- Add the smoked fish, diced tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper.
- Bring to a boil and simmer for about 10 minutes.
- Add the peanut butter and palm oil and simmer for another 10 minutes.
Notes
- Don't worry if you live in a county where it's hard to get traditional fumbwa leaves. You can safely substitute with spinach or kale and collards greens.
- Depending on your preference, you may leave out the habanero pepper to reduce heat or add cayenne pepper for a little more heat.
- Always taste for salt before you add any since the stock already has some salt in it.
- You can use a cup of ground roasted peanuts instead of peanut butter.
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