The best DRC FUMBWA recipe!

Direction The Democratic Republic of Congo with this delicious dish, called FUMBWA. One of the most popular dishes in the country.

What is FUMBWA?

FUMBWA is a sauce made mainly based on toasted peanut paste, smoked fish, tomato and leaves from a kind of very popular climbing plants throughout Africa

What leaf to use for FUMBWA?

The sheets used to cook the FUMBWA are called GNETUM Africanum . This is at least the scientific name. It is a kind of plants that grow in tropical forests in Africa.

 The plant is also known as:

•  Nkumu in Gabon.
• Okok or Eru leaves at home in Cameroon .
• It is also known as Koko in RCA
• From Afang to Nigeria
• And in Congo , these leaves are called FUMBWA , hence the origin of the name of this recipe.

Okok, or Fumbwa leaves are considered a vegetable very rich in protein, vitamin A, C and iron!

He is a cook in different ways in Africa, at home in Cameroon for example we use it to cook the ERU , or the Okok!

How to prepare FUMBWA

In the traditional recipe, smoked and dried fish are always . It adds so much flavor to this dish! But if you want, you can also do FUMBWA with meat! It's just as delicious

The Fumbwa recipe is super easy to make , but it should be noted that the cooking time is quite long since we will cook the sauce over low heat to prevent the peanut from burning.

The recipe:

1. Start by soaking the smoked fish in hot water for a few minutes, to be able to burn it off and cut it into a small piece later
2. Clean the Okok leaves well in the water , remove the stems if you crosser during washing
3. Crush your condiments together, onions, tomatoes, chili garlic
4. First boil the Okok leaves in water just to soften them a little before starting cooking
5. Then add all the other ingredients to the pot already containing the pre -cooked leaves and simmer over low heat

You even as you can see the recipe is super easy to make . I think no one can miss it 🙂

The complete recipe with more details and the list of ingredients can be found as usual at the bottom of the post!

With what to serve this African sauce?

As is the case with a lot of African sauce, FUMBWA can get married perfectly with different FUFU recipes , or even boiled bananas.

But in Congo, it is generally served with kwanga, cassava fufu! It's really delicious! If you want to know more about Congolese food, I really invite you to read this article: Top 09 most popular Congolese dishes

Thank you for reading the post until the end. Do not hesitate to record this post on Pinterest to try it later

Congo Fumbwa recipe

FUMBWA is a sauce made mainly made from grilled peanut paste, smoked fish, tomatoes and leaves

Preparation time 15 minutes min

Cooking time 30 minutes min

Print the recipe recipe

Ingredients

  

• 100 gr of Okok
• 250 gr of peanuts
• 3 chips
• 1 onion to crush
• ½ Onion to cut
• 6 garlic cloves
• a little ginger
• 400 gr of canned crushed tomato
• 50 ml of palm oil
• Smoked fish and soak in water the quantity depends on you: water will serve us in the recipe
• 700 ml Water
• 2 optional peppers

Instructions

 

• Start by soaking the smoked fish in hot water for a few minutes, to be able to burn it off and cut it into a small piece
  
• Wash your leaves well and first boil them in water for 10 minutes. Pour the water completely before starting cooking
  
• Meanwhile, crush your condiments. I crush the onion, the ciboule, garlic, ginger and the chilli. Onion
  
• In a pot, add the okok sheets previously boiled. Just cover the water sheets at the limit (use fish water).
  
• When the mixture starts to boil, add the peanuts by mixing well.
  
• Then add the tomato, condiments, onion to cut, salt and pepper
  
• 
• Pour the red oil and cover
  
• Cooking is over very low heat for about 30 to 40 minutes, stirring constantly.
  
• This is what it looks like when the sauce is cooked
  
• Serve hot with fufu
  

Author: Viliane27

Type of dish: African

Kitchen: African

Keyword: Fumbwa, African sauce