Authentic Congolese Fumbwa Stew Recipe

Ingredients

  • 500g Fumbwa leaves (also known as eru or okok)
  • 1 cup Palm oil
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Maggi cubes (or any other preferred stock cube)
  • 1 cup Crayfish, ground
  • 500g Spinach, fresh or frozen
  • 500g Beef, cut into small pieces
  • 500g Fish (smoked, dried or fresh)
  • 2 cups Water
  • 2 Chili peppers, crushed (optional)

Steps and instructions

  1. Wash the Fumbwa leaves thoroughly and chop them finely.
  2. In a large pot, heat the palm oil over medium heat.
  3. Add the chopped onions and garlic to the pot and sauté until they become translucent.
  4. Add the beef to the pot and cook until it is browned on all sides.
  5. Add the fish, crayfish, Maggi cubes, salt, and pepper to the pot. Stir everything together to combine.
  6. Add the water to the pot and bring the mixture to a boil.
  7. Once the mixture is boiling, lower the heat and let it simmer for about 10 minutes.
  8. Add the chopped Fumbwa leaves and spinach to the pot. Stir everything together to ensure the leaves are well incorporated into the mixture.
  9. Cover the pot and allow the mixture to simmer for another 15-20 minutes. Stir occasionally to prevent the mixture from sticking to the pot.
  10. If desired, add the crushed chili peppers to the pot and stir to combine.
  11. Continue to simmer the mixture until the leaves are tender and the sauce has thickened to your liking.
  12. Taste the Fumbwa and adjust the seasonings if necessary.
  13. Remove the pot from the heat and let the Fumbwa cool slightly before serving.

Tools for making

Recipe variations

  • Substitute Fumbwa leaves with other greens like spinach, kale, or collard greens.
  • Replace beef with chicken, goat meat, or any preferred protein.
  • Use vegetable oil instead of palm oil for a lighter flavor.
  • Add other vegetables such as bell peppers, carrots, or tomatoes for extra color and flavor.
  • Include different spices or herbs like thyme, curry powder, or bay leaves for additional seasoning.
  • Make it vegetarian by omitting the meat and using vegetable broth or stock instead.
  • Add coconut milk or coconut cream to give the dish a creamy and tropical twist.
  • Experiment with different types of fish like tilapia, catfish, or mackerel.
  • For a spicier version, increase the amount of chili peppers or add hot sauce to taste.
  • Include diced or sliced smoked sausages for a smoky and savory flavor.
  • Add peanut butter or ground peanuts for a nutty and rich taste.
  • Serve the Fumbwa with cooked rice, plantains, or fufu for a complete meal.

Recipe overview

Fumbwa, also known as eru or okok, is a popular dish in Central Africa, particularly in Congo and Cameroon. It is a nutritious stew made from the Fumbwa leaves, which are packed with vitamins and minerals. The recipe also includes other wholesome ingredients like beef, fish, and spinach, all simmered together in a flavorful broth made from palm oil, onions, and traditional African spices. This dish is typically served with fufu (a starchy accompaniment) or rice, but it can also be enjoyed on its own. Although the preparation process may seem lengthy, the end result is a hearty and satisfying dish that's well worth the effort. Whether you're familiar with African cuisine or looking to try something new, this Fumbwa recipe will not disappoint!

Common questions

  1. Can I use frozen Fumbwa leaves? Yes, you can use frozen Fumbwa leaves for this recipe. Just make sure to thaw them before using and adjust the cooking time accordingly.
  2. Can I substitute palm oil with another type of oil? Palm oil is traditionally used in this recipe for its distinct flavor. However, if you cannot find palm oil, you can substitute it with another oil, such as vegetable oil or olive oil. Keep in mind that the flavor may be slightly different.
  3. Can I use a different type of meat? Yes, you can use a different type of meat, such as chicken or goat, instead of beef. Adjust the cooking time accordingly to ensure the meat is fully cooked.
  4. Can I omit the fish? If you prefer a vegetarian version or if you don't have fish available, you can omit it from the recipe. The Fumbwa will still be delicious without it.
  5. What can I serve Fumbwa with? Fumbwa is traditionally served with a starchy side dish like fufu, boiled plantains, or rice. It also pairs well with other African dishes like jollof rice or yam porridge.
  6. How long can I store Fumbwa? Fumbwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly before serving.

Serving dishes and utensils

  • Large Pot - You'll need a large pot to cook the Fumbwa and other ingredients.
  • Cutting Board - A cutting board will be useful for chopping the onions, garlic, and Fumbwa leaves.
  • Knife - A knife will be needed for chopping the onions, garlic, and Fumbwa leaves.
  • Wooden Spoon - A wooden spoon is helpful for stirring the ingredients in the pot.
  • Measuring Cups - Measuring cups are handy for accurately measuring the palm oil, water, and other ingredients.
  • Mortar and Pestle - A mortar and pestle can be used to grind the crayfish.
  • Pot Lid - A pot lid will be needed to cover the pot while the Fumbwa simmers.
  • Serving Bowl - You'll need a serving bowl to present the cooked Fumbwa.
  • Serving Spoon - A serving spoon is necessary for scooping out the Fumbwa from the pot to the serving bowl.

Origin stories

Fumbwa, also known as eru or okok, is a cherished traditional delicacy originating from the Democratic Republic of Congo. Often enjoyed in rural areas where the leaves are easily foraged, this dish is an epitome of resourcefulness and the embodiment of the local culture's connection to the land. Despite its humble roots, fumbwa has travelled with Congolese diaspora and is now relished worldwide. Its unique taste and nutritional benefits have made it a beloved ambassador of Congolese cuisine. Interestingly, fumbwa is not just a food, but a symbol of sustenance and survival. The leaves used in this dish are from a wild vine that is known to be resilient, growing under harsh conditions where other vegetation might fail. This is a brilliant metaphor for the people who first cooked and enjoyed this hearty stew, demonstrating their ability to adapt, persevere and make the most out of what the land provides.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.