Fumbwa Recipe (Congolese Wild Spinach Stew)

By
Freda Muyambo
Freda Muyambo
Freda Muyambo
Celebrated food writer and blogger focusing on African cuisine. She has published recipes since 2011 on her blog My Burnt Orange.
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Updated on 05/28/21
Fumbwa Recipe (Congolese Wild Spinach Stew) in a white bowl

The Spruce / Abbey Littlejohn

Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 4 servings

Congolese cooking techniques are quite unique in the sense that green leafy vegetables are boiled down with onions and tomatoes, prior to adding palm oil, whereas, in other regions, the onions and tomatoes are usually sautéed first. Palm oil is therefore used more as a flavor enhancer and natural food coloring rather than just as a cooking oil for sautéing or frying.

Now your next question may be how to make this dish if fumbwa leaves are not available. After searching online, you may see suggestions of collard greens and kale instead; a close study of fumbwa recipes will reveal that the resulting dish is quite smooth and creamy. Therefore, we would recommend chopped baby spinach, cocoyam (taro) leaves or finely chopped or pounded pumpkin leaves (although these can also be slightly rough).

Ingredients

  • 1/2 cup water

  • 11 ounces (300 grams) baby spinach, finely chopped

  • 3 spring onions

  • 2 cloves garlic

  • 2 ripe tomatoes

  • 1 chicken stock cube

  • 1 cup smoked catfish, soaked and rinsed, then chopped

  • 3 tablespoons red palm oil

  • 1 cup ground peanuts, or 4 heaping tablespoons of peanut butter

Steps to Make It

  1. Gather the ingredients.

    Fumbwa Recipe (Congolese Wild Spinach Stew) ingredients spinach, water, onion, garlic, tomatoes, stock cube, smoked fish, palm oil, ground peanuts

    The Spruce / Abbey Littlejohn

  2. Bring the water to a simmer in a large pot and add the spinach.

    spinach boiling in water in a large pot

    The Spruce / Abbey Littlejohn

  3. Once they have reduced in volume by about half, add the spring onions, garlic, and tomatoes and continue to simmer. Crumble the chicken stock cube into the pot and mix well.

    spinach, tomatoes, onions, garlic and stock cube in a large pot with a wooden spoon

    The Spruce / Abbey Littlejohn

  4. Make sure all bones and skin have been removed from the smoked fish, then add them to the pot. Allow to simmer for 10 minutes.

    smoked fish in a large pot with spinach, tomatoes, onions, garlic and water

    The Spruce / Abbey Littlejohn

  5. Add 3 to 4 tablespoons of red palm oil into the pot.

    mixing spinach, tomato and onion mixture in a large pot with a wooden spoon

    The Spruce / Abbey Littlejohn

  6. Add the ground peanuts or peanut butter and allow to melt over gentle heat. Stir it into the dish and allow to simmer for 10 minutes until ready to serve.

    peanut butter in a large pot with spinach, tomato and onion mixture, mixed with wooden spoon

    The Spruce / Abbey Littlejohn

Tips

  • This dish is traditionally served with fou fou (fufu) or boiled plantains.
  • Take care with the addition of salt or stock, especially if the smoked fish is salty.
Nutrition Facts (per serving)
422 Calories
33g Fat
14g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 422
% Daily Value*
Total Fat 33g 42%
Saturated Fat 9g 44%
Cholesterol 37mg 12%
Sodium 404mg 18%
Total Carbohydrate 14g 5%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 22g
Vitamin C 33mg 165%
Calcium 122mg 9%
Iron 3mg 18%
Potassium 1058mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)