DR Congo / Main
Fumbua (Wild Spinach Stew)
Fumbua, a delicacy hailing from the Democratic Republic of the Congo and celebrated in Angola, is renowned for its delightful flavors and nutritional value. This satisfying dish combines the richness of healthy fats and proteins, resulting in a scrumptious low-carb dinner option.
Ingredients
- smoked catfish3 piece
- spinach
- water1 cup
- stock1 cup
- tomatoes, chopped
- habanero chile pepper, optional; chopped
- onion, chopped1/2
- garlic, minced2 clove
- bouillon powder
- salt, to taste
- black pepper
- peanut butter
- palm oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Soak the smoked fish in hot water for a few minutes.
Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water.
De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly.
In a pot, bring the water and stock to a boil. Add the chopped spinach and let it simmer for 10 minutes.
Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
Add the peanut butter and palm oil, and simmer for another 10 minutes
Region evidence: recipe text — “a delicacy hailing from the Democratic Republic of the Congo”