In brief
- Fumbwa with spinach is a variant of the Congolese stew, made with fresh spinach when the dried fumbwa leaves are missing
- Origin: Democratic Republic of the Congo, Congo-Brazzaville, Central Africa
- Key ingredients: fresh spinach, peanut paste, smoked fish, palm oil, onion
- A simmered dish, prepared by diaspora households that cannot find dried fumbwa leaves
Origins and cultural history of fumbwa
Traditional fumbwa is prepared from the leaves of Gnetum africanum, a wild vine of the tropical forests of Central Africa, from Nigeria to the Central African Republic and Angola, with significant harvesting in Cameroon, Gabon, and the Central African Republic. This plant carries the generic name koko in French; it is called fumbwa in the Democratic Republic of the Congo and Congo-Brazzaville, and eru in Cameroon and Nigeria, where it is prepared differently, in a soup with meat.
Outside Central Africa, dried fumbwa leaves are hard to find. Several diaspora cooks then suggest replacing them with young fresh spinach, chopped and simmered the same way with the peanut paste and smoked fish; the result keeps the spirit of the dish, even though Gnetum leaves keep a firmness and a slight bitterness during cooking that spinach does not have.
What are the key ingredients of fumbwa with spinach
This variant of fumbwa relies on a few ingredients found in African and Caribbean grocery stores, including NKOSI, with the exception of fresh spinach.
- fresh spinach
- peanut paste
- smoked fish
- palm oil
- onion
- garlic
What to know about fumbwa with spinach
Fumbwa with spinach is a variation of the Congolese stew, made with young fresh spinach by diaspora households who cannot find dried fumbwa leaves. The chopped spinach simmers with peanut paste, smoked fish, palm oil, onion and garlic, like traditional fumbwa. The result keeps the spirit of the dish, even though Gnetum africanum leaves hold their shape in cooking and have a bitterness that spinach does not.
Frequently asked questions about fumbwa with spinach
Can fumbwa leaves be replaced with spinach?
Yes. When dried Gnetum africanum leaves are not available, several recipes published by Congolese cooks recommend young chopped fresh spinach as a substitute, cooked the same way with the peanut paste and smoked fish.
Does fumbwa with spinach taste the same as the version with dried leaves?
It comes close without being identical. Gnetum leaves keep a firmer texture during cooking and a slight bitterness that the milder spinach does not have. The base of peanut paste, smoked fish, and palm oil remains the same in both versions.
Where can you find the ingredients for fumbwa in France?
NKOSI sells the peanut paste, palm oil, and smoked fish for 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 €.
