Fumbwa (Congolese Spinach Stew Recipe) (2024)

FAQs

What is Fumbwa made of? ›

The dish is named after the fumbwa plant, a vine that grows in the forests of Central Africa. For the stew, the leaves are cooked with peanuts, red palm oil and smoked catfish ​[5]–[8]​. Onion, leek or scallions, are added for extra flavour, along with tomatoes and sometimes bell pepper ​[6]​ or habanero ​[5]​.

In English, Gnetum africanum is usually called “wild spinach” (though other plants are also called the same). In the Kikongo language of the Congo region Gnetum africanum is called Mfumbwa or Fumbwa (in Angola, M'Fumbua orFumbua).

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.

Popularity. Moambe chicken is regarded as the national dish of the Democratic Republic of the Congo. In the Republic of the Congo, the version that uses peanut butter is known as muamba nsusu. Nsusu means chicken in Kikongo.

Fufu, sticky dough-like dish made of cassava flour. This is a staple dish much as rice or potatoes in other countries. Loso na madesu—rice and beans. Sombe or pondu—soup made from boiled, pounded and cooked cassava leaves.

Dilatation of the spleen, Sore throat, Constipation. In the Central African Republic, the leaves are consumed to remove contamination from certain poisons, a sort of antidote.

Fumbwa or <<koko>> is a dish originally consumed by the "BaKongo" people located in the west of Congo. Today it has spread throughout Africa and many ethnic groups love it.

Okazi (Gnetum africanum) is a leafy vegetable that belongs to the family Gnetaceae and occurs naturally in humid forest zone from Nigeria to Central African Republic and to Angola It is an ever green dioecious forest perennial liana that grows up to 10 m long but sometimes longer and branchedGnetum africanumleaves are ...

Northern: Cassava (root and leaves) with meat, fish, vegetables and legumes. Southern: Maize, meat, vegetables, legumes and sweet potato. Eastern: Potato, beans (green and dried), cassava, meat and vegetables. Western: Cassava with fish, meat and vegetables (including legumes).

What is Fumba Congolese food? ›

Fumbwa is the Congolese word for wild spinach and is used to make Fumbwa leaf stew, a creamy stew with a unique combination of peanuts and red palm oil.

Some of the most commonly used spices and seasonings in Congolese cuisine include: Pili-Pili: Pili-pili is a type of chili pepper that is used to add heat and flavor to many Congolese dishes. It is often ground into a paste or powder and used in marinades, sauces, and stews.

Calories in Eba/Garri

To calculate how many calories there are in your Eba or your raw Garri that you drink, here is the calorie content of a cup of Raw Garri. Garri has 360 calories of which 99% is Carbohydrate.

But across Central Africa, the plant's leaves are an essential source of protein, calcium, and vitamins A and C. This is especially true in the Democratic Republic of the Congo, where a dish of the boiled greens—known as saka-saka or pondu—is a staple that makes appearances at regular meals and special occasions.

It is a dish called Fufu and is a simple puree of boiled white yams, sweet potatoes, plantains, or cassava. Traditionally, the yams are pounded into a thick paste and formed into small balls about the size of a golf ball. This can then be used to scoop up stew or sauce.

Some versions of the dish resemble a stew and contain such ingredients as tomato, onion, garlic, cabbage, peppers, and spices. Other variations consist simply of meat and a generous serving of rich, thick peanut sauce. Beef and lamb are most commonly used, but chicken and fish are featured in some recipes.

Wild spinach has a mild, earthy, and green taste suited for lightly cooked preparations. The greens can be eaten raw, tossed into salads, added to smoothies and fresh juices, or used as a garnish, but since the plant contains oxalic acid, it is recommended to consume fresh greens in very small quantities.