Fumbwa au Poisson FuméGnetum Stew with Smoked Fish
A traditional stew of sliced gnetum leaves slowly cooked until tender with palm oil, onion, garlic, and peanut paste, then enriched with smoked fish for a deep woodland savoriness.
Prep
25m
Cook
1h 25m
Serves
4
Regional versions
Compare how this dish changes by country.
- Congo - Kinshasa
- Central African Republic
- Congo - Brazzaville
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gGnetum Leaf (washed and finely sliced)
- 250gSmoked Fish (broken into large pieces)
- 60mlPalm Oil
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 160gPeanut Paste
- 1pcsHot Chili (whole)
- 10gSalt
- 2gBlack Pepper
- 1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F), add the gnetum leaf, then reduce to a gentle simmer.
- 02
Cook until the gnetum leaf starts to soften, stirring from time to time.
- 03
In a second pot, heat the palm oil over medium heat and cook the onion until soft.
- 04
Add the garlic and cook briefly until fragrant.
- 05
Stir in the softened gnetum leaf with some of its liquid.
- 06
Mix the peanut paste with a little hot liquid until smooth, then stir it into the stew.
- 07
Add the smoked fish and hot chili and simmer gently until the leaves are tender and the stew is thick.
- 08
Season with salt and black pepper, remove the hot chili if desired, and serve hot.
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