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.

The okazi leaf is also known as wild spinach and has a slightly bitter flavour. The green leafy vegetable is used in cooking across Africa and South America, in particular Nigerian afang soups.

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).

Is Congo food spicy? ›

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.

This conifer called M'Fumbua in Congo is also know as wild spinach; Strong in essential amino acids this green is found throughout tropical Africa and usually cooked in stew in a unique technique with peanut butter, palm oil and various condiments.

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.

(Average serving size is ~350 g which equals 385 calories and 86.45 g carbohydrate.) Sadza, also known as cornmeal porridge, is a staple food in many African countries, particularly in Zimbabwe.

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.

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).

mafé, a West African dish consisting of meat in a peanut or peanut butter sauce served over rice or couscous. It originated in Mali and spread across the region, particularly in Senegal and the Gambia, during the colonial period, when efforts were undertaken to increase production of groundnuts.