Fumbwa (Congolese Spinach Stew Recipe) (2024)

Published on . Updated on . By Tayo. This post may contain affiliate links. See Disclosure. 4 Comments

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Fumbwa is a lip-smacking, tasty dish from the Democratic Republic of Congo that is highly satisfying and nutritious!

Fumbwa (Congolese Spinach Stew Recipe) (1)

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This wild spinach stew combines exceptional flavors and healthy fats and proteins to make an excellent low-carb meal.

Jump to:
  • What is Fumbwa made of?
  • Ingredients Used
  • How To Make Fumbwa
  • Storing and Reheating
  • What can I eat Fumbwa with?
  • Tips and variations
  • 📖 Recipe
  • 💬 Comments

What is Fumbwa made of?

Fumbwa is made primarily from wild spinach (fumbwa leaves) found in Congo and throughout tropical Africa. Botanically known as gnetum africanum, wild spinach is rich in Vitamins A, C, K, iron, and folate.

This delectable African soup is cooked with palm oil, smoked or dried fish, catfish, pepper, onions, and peanut butter.

You don't need any other protein to make this soup; the smoked dried fish add so much wonderful flavor to this dish!

Ingredients Used

Fumbwa (Congolese Spinach Stew Recipe) (2)
  • Vegetables: Fresh baby spinach, tomatoes, habanero pepper, onion, garlic.
  • Proteins: I use smoked dried catfish for this recipe. I usually get it from an African store. It delivers a really unique flavor you wouldn't get if you use other animal proteins. But if you can't find any nearby, you can use any protein of your choice.
  • Spices: Bouillon powder, black pepper, salt. You can use chicken stock cube instead of bouillon powder.
  • Other ingredients: Palm oil, peanut butter, and stock. The combination of red palm oil and peanut butter really enhances the flavor of this dish.

How To Make Fumbwa

Fumbwa (Congolese Spinach Stew Recipe) (3)
  1. Soak the smoked fish in hot water for a few minutes.
  2. Chop the spinach and rinse, then place in a colander to drain the excess water.
  3. De-bone the smoked fish and break them into medium pieces. Rinse them out thoroughly.
  4. Chop the onions, tomato & habanero pepper, and mince the garlic.
  5. Add one cup of water and one cup of stock to a large pot and bring to a boil, then add the chopped spinach to it and simmer for 10 minutes.
  6. Add the smoked fish, diced tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper.
  7. Bring to a boil and simmer for about 10 minutes.
  8. Add the peanut butter and palm oil and simmer for another 10 minutes on low heat.
Fumbwa (Congolese Spinach Stew Recipe) (4)

Storing and Reheating

Fumbwa soup can keep well in the fridge for a few days. You can also freeze it for a few months if you want to store it for longer.

To reheat, let it sit out and thaw completely before heating on a low-burner. You can add a little water to it so that it doesn't burn.

What can I eat Fumbwa with?

Like many African stews, Fumbwa is very versatile. It goes splendidly with many types of fufu, rice, noodles, or even boiled unripe plantains.

For a low-carb option, this delicious soup can be enjoyed with keto fufu dishes or with cauliflower rice.

Fumbwa (Congolese Spinach Stew Recipe) (5)

Tips and variations

  • Don't worry if you live in a county where it's hard to get traditional fumbwa leaves. You can safely substitute with spinach or kale and collards greens.
  • Depending on your preference, you may leave out the habanero pepper to reduce heat or add cayenne pepper for a little more heat.
  • Always taste for salt before you add any since the stock already has some salt in it.
  • You can use a cup of ground roasted peanuts instead of peanut butter to form a peanut paste.
  • You can also use tomato sauce instead of tomatoes to make this recipe.

Check out these other delicious African stews and soups!

Efo Riro (Nigerian Spinach Stew)

Edikang Ikong Soup

African Chicken Peanut Stew

Nigerian Turkey Stew

African Cabbage Stew

Banga Soup

Nigerian Stew

Fumbwa (Congolese Spinach Stew Recipe) (6)

📖 Recipe

Fumbwa (Congolese Spinach Stew Recipe) (7)

Fumbwa (Congolese Spinach Stew Recipe)

Fumbwa is a lip-smacking, tasty dish from the Democratic Republic of Congo that is highly satisfying and nutritious!

4.50 from 4 votes

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Course: Soups & Stews

Cuisine: African

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 411kcal

Author: Tayo Oredola

Ingredients

  • ½ onion
  • 2 garlic cloves
  • 3 pieces smoked catfish approx 8oz
  • 2 tablespoon palm oil
  • 4 tablespoon peanut butter
  • 2 tomatoes
  • 4 cups spinach
  • 1 teaspoon bouillon powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup stock
  • 1 habanero optional
  • 1 cup water

Instructions

  • Soak the smoked fish in hot water for a few minutes.

  • Chop the spinach and rinse, then place in a colander to drain the excess water.

  • De-bone the smoked fish and break them into medium pieces. Rinse them out thoroughly.

  • Chop the onions, tomato & habanero pepper, and mince the garlic.

  • Pour in one cup of water and one cup of stock to a pot and bring to a boil.

  • Add the chopped spinach to it and simmer for 10 minutes.

  • Add the smoked fish, diced tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper.

  • Bring to a boil and simmer for about 10 minutes.

  • Add the peanut butter and palm oil and simmer for another 10 minutes.

Notes

This recipe serves 8 and contains 3 net carbs per serving

  • Don't worry if you live in a county where it's hard to get traditional fumbwa leaves. You can safely substitute with spinach or kale and collards greens.
  • Depending on your preference, you may leave out the habanero pepper to reduce heat or add cayenne pepper for a little more heat.
  • Always taste for salt before you add any since the stock already has some salt in it.
  • You can use a cup of ground roasted peanuts instead of peanut butter.

Nutrition

Calories: 411kcal | Carbohydrates: 4g | Protein: 58g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 196mg | Sodium: 399mg | Potassium: 1351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

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More African Keto Stews and Sauces

  • Mafe (Maafe) - Senegalese Peanut Stew
  • Sega Wat (Ethiopian Beef Stew)
  • Doro Wat (Spicy Ethiopian Chicken Stew)
  • Instant Pot Lamb Stew

Reader Interactions

Comments

  1. Fumbwa (Congolese Spinach Stew Recipe) (12)She says

    Fumbwa (Congolese Spinach Stew Recipe) (13)
    Hello I am glad to have found your block 🙂 and I like your recipe very much the only thing I would change would be the palm oil, what can I replace it with?

    Reply

    • Fumbwa (Congolese Spinach Stew Recipe) (14)Tayo says

      You can use olive oil instead.

      Reply

  2. Fumbwa (Congolese Spinach Stew Recipe) (15)Jazz says

    Since dried catfish comes in a variety of sizes, what is the total approximate weight of the 3 dried catfish required in this recipe? Thanks!!

    Reply

    • Fumbwa (Congolese Spinach Stew Recipe) (16)Tayo says

      Hi, it's roughly 8oz. I'll update the recipe card. Thanks!

      Reply

Leave a Reply

Fumbwa (Congolese Spinach Stew Recipe) (2024)

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