Fumbwa recipe (or wild spinach in palm oil and peanuts) is quite simple. This dish is a family favourite and is very nutritious. Wild spinach contains a high concentration of iron, folate, vitamins, and minerals. It is known botanically as gnetum African and is grown throughout tropical African.
Fumbwa Ingredients Used:
👩🏾🍳 1 small smoked dried fish ( mbisi yako kauka).
👩🏾🍳 2 cups dried Fumbwa.
👩🏾🍳 2 medium vine ripe tomato chopped.
👩🏾🍳 1 medium onion finely chopped.
👩🏾🍳 4 spring onion finely chopped.
👩🏾🍳 3 minced garlic.
👩🏾🍳 1 vegetable stock or 1 tbsp bouillon powder.
👩🏾🍳 2 tablespoons palm oil.
👩🏾🍳 1/2 cup smooth peanut butter.
👩🏾🍳 1 tablespoon tomato puree ( optional).
👩🏾🍳 1 to 2 cups water.
👩🏾🍳 Salt and pepper to taste.
👩🏾🍳 1 scotch bonnet ( optional).
Methods:
👩🏾🍳 Soak the smoked dried fish in hot water for 30 minutes. After, de- bone the fish and break into small pieces than rinse them well, put the washed fish pieces in a pan , add 1 cup of water and boil for 30 minutes or less depending on how dry your fish was.
👩🏾🍳 In the meantime, wash and rinse the Fumbwa, place in separate pan add in 1 cup of water and boil uncovered until all water evaporates.
👩🏾🍳 When all water evaporates from the Fumbwa, add in the rest of the ingredients to the Fumbwa including the part boiled fish and hot water.
👩🏾🍳 Bring to boil then reduce heat to low, cover and simmer for 1 hour turning occasionally. It is ready when you see bubble of oil coming on top.
⚠️ This might not be the authentic recipe, it is simply my version so do not get offended if your mama never cook Fumbwa like this. ⚠️
🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡