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 sauteed first. Palm oil is therefore used more as a flavor enhancer and natural food coloring rather than just as a cooking oil for sauteing 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).
- 11 oz (300 grams) baby spinach
- 1/2 a cup of water
- 3 spring onions
- 2 cloves garlic
- 2 ripe tomatoes
- 1 chicken stock cube
- 1 cup of smoked catfish, soaked and rinsed then chopped
- 3 tablespoons red palm oil
- 1 cup of ground peanuts or 4 heaping tablespoons of peanut butter
Finely chop the greens and place them into a pot to simmer with the water.
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.
Make sure all bones have been removed from the smoked fish, then add them to the pot. You may wish to remove the skin from the fish as well. Allow to simmer for 10 minutes.
Add 3 to 4 tablespoons of palm oil into the pot. This adds a wonderful color, especially when mixed with the peanut butter.
Add the peanut butter and allow to melt into the pot with the gentle heat. Stir into the dish and allow to simmer for 10 minutes until ready to serve.
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.