6
Ingredients
- 500 g shredded fumbwa leaves
- 200 g unsweetened peanut paste
- 2 onions, finely chopped
- 2 ripe tomatoes, crushed
- 2 garlic cloves
- 3 tbsp red palm oil
- 150 g smoked fish (optional)
- Salt
- Water
Method
- 01 Wash the leaves thoroughly and drain them well.
- 02 Heat the palm oil and sweat the onions, then add the garlic and tomatoes.
- 03 Add the fumbwa with a little water, cover, and cook for about 30 minutes.
- 04 Dilute the peanut paste with warm water and pour it into the pot.
- 05 Add the smoked fish if using, season, and simmer uncovered until the sauce is creamy.
- 06 Serve with fufu, chikwangue or rice.
Fumbwa, also known as koko, is a forest vine leaf much loved in western Congo.
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