In brief
- Fumbwa is a stew of wild Gnetum africanum leaves, simmered with peanut paste and smoked fish
- Origin: Central Africa (Democratic Republic of the Congo, Congo-Brazzaville)
- Essential ingredients: fumbwa leaves, peanut paste, smoked fish, palm oil
- A dish served at family meals and major occasions, with chikwangue or rice
Origins and cultural history of fumbwa
Fumbwa is made from the leaves of Gnetum africanum, a wild vine that grows naturally in the tropical forests of Central Africa, from Nigeria to the Central African Republic and Angola, with major harvesting areas in Cameroon, Gabon and the Central African Republic. In French, the plant carries the generic name koko; it is called fumbwa or mfumbwa in the Democratic Republic of the Congo and in Congo-Brazzaville, and eru in Cameroon and Nigeria, where it is prepared as a soup with meat and dried crayfish, a recipe different from the Congolese version.
In both Congos, the dish combines the leaves with peanut paste and smoked fish, and holds a place of honor at weddings, christenings and family meals. Today it travels with the Congolese diaspora settled in France.
What are the essential ingredients of fumbwa
The traditional fumbwa recipe relies on a few ingredients found in African and Caribbean grocery stores, including NKOSI.
- dried fumbwa leaves
- peanut paste
- smoked fish
- palm oil
- onion and garlic
- tomato
What to know about the fumbwa
The fumbwa is a Congolese stew of wild Gnetum africanum leaves, a vine of the forests of Central Africa, simmered with peanut paste, smoked fish, palm oil, onion, garlic and tomato. It is served with chikwangue or rice. It is a dish for family meals and big occasions, such as weddings and baptisms.
Frequently asked questions about fumbwa
Are fumbwa and eru the same dish?
They are the same leaves, those of Gnetum africanum. The name fumbwa is used in the Democratic Republic of the Congo and in Congo-Brazzaville, while eru is used in Cameroon and Nigeria, where the recipe is prepared differently, as a soup with meat rather than with peanut paste.
Can fumbwa be made without smoked fish?
Yes: some families replace it with beef, or cook it without animal protein. Smoked fish nonetheless remains the ingredient most closely associated with the traditional Congolese recipe.
Where to find fumbwa ingredients in France?
NKOSI sells the peanut paste, palm oil and smoked fish used in this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
