Fumbua (Wild Spinach Stew)

Fumbua is a delicious cuisine from the Democratic Republic of the Congo that is also famous in Angola. It’s both filling and healthful.

This wild spinach stew mixes delicious tastes with healthy fats and proteins to create a delicious low-carb dinner.

Fumbua (Wild Spinach Stew)

Low Carb Africa
Servings 8

Ingredients
  

  • 1/2 onion
  • 2 garlic cloves
  • 3 pieces smoked catfish approx 8oz
  • 2 tbsp palm oil
  • 4 tbsp peanut butter
  • 2 to matoes
  • 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

This recipe serves 8 and contains 3 net carbs per serving
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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Nympha Nzeribehttps://www.anteriorstrides.com/
Hi there! I'm Nympha Chinenye Nzeribe, a writer and lifestyle enthusiast. Food consumption, has since the inception of time, been an inevitable part of our lives. Here, I commit to highlighting the history, uniqueness, and cooking realities of several dishes. Stay with me.

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