FumbwaGnetum and Smoked Fish Stew

Name: Fumbwa (Gnetum and Smoked Fish Stew)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Congo (Kinshasa)
Ingredients: 500 g Gnetum Leaf (washed and finely sliced); 300 g Smoked Fish (flaked); 100 g Peanut Paste; 50 ml Palm Oil; 150 g Onion (finely chopped); 250 g Tomato (chopped); 10 g Garlic (crushed); 10 g Red Chili (finely chopped); 8 g Salt; 1 l Water

Tender gnetum leaves are simmered with smoked fish, tomato, palm oil, and peanut paste into a thick, savory stew with deep woodland flavor. It is a much-loved dish in the Congo Basin, especially satisfying with a starchy side.

Prep

25m

Cook

1h 15m

Serves

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Estimated

Nutrition

Per serving

417kcal

Calories

26g

Protein

28g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Gnetum Leaf (washed and finely sliced)
300g
Smoked Fish (flaked)
100g
Peanut Paste
50ml
Palm Oil
150g
Onion (finely chopped)
250g
Tomato (chopped)
10g
Garlic (crushed)
10g
Red Chili (finely chopped)
8g
Salt
1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a pot over medium heat.
02
Add the onion and cook until soft.
03
Stir in the garlic and red chili and cook until fragrant.
04
Add the tomato and cook until it softens into the base.
05
Stir in the smoked fish and cook briefly so it perfumes the sauce.
06
Add the gnetum leaf and the water, bring to a gentle simmer, cover, and cook until the leaves are tender.
07
Stir in the peanut paste and simmer until the stew thickens and the flavors come together.
08
Season with the salt and serve hot.

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