Boiling • Simmering and Stewing • fish (dried or salted or smoked) • greens • leek • oil (red palm oil) • onion • peanuts • peanut butter • tomato (canned tomato) • Central Africa
Mfumbwa
Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and is usually not cultivated. It is a natural “forest product” that is gathered by rural people and sold in markets in cities big and small. It is even available in some African grocery stores in Europe. In English, Gnetum africanum is usually called “wild spinach” (though other plants are also called the same). In the Kikongo language of the Congo region Gnetum africanum is called Mfumbwa or Fumbwa (in Angola, M’Fumbua orFumbua). It is used to make Pondu na Fumbwa, which is also called Saka-Saka, or this recipe, another of many African greens and peanut dishes: Fumbwa elambani na Mafuta ya Nguba — Fumbwa with palm oil and peanut.
Mfumbwa Recipe
Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa.
Ingredients
2 lbs mfumbwa (fumbwa), or substitute any other greens: cassava leaves, collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, finely cut, or pounded in a mortar with a pestle
1 cup peanuts (or peanut butter)
2 tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
1 leek (or one onion), finely chopped
1 piece (the size of your hand) of dried, salted, or smoked fish, bones and skin removed, cleaned, soaked in water, and rinsed
1 cup red palm oil
Instructions
1
Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.
2
Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.)
3
When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
4
Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes
Ingredients
2 lbs mfumbwa (fumbwa), or substitute any other greens: cassava leaves, collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, finely cut, or pounded in a mortar with a pestle
1 cup peanuts (or peanut butter)
2 tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
1 leek (or one onion), finely chopped
1 piece (the size of your hand) of dried, salted, or smoked fish, bones and skin removed, cleaned, soaked in water, and rinsed
1 cup red palm oil
Directions
1
Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.
2
Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.)
3
When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
4
Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes
Serve with boiled Yams or sweet potatoes and/or Chikwangueor Rice.
The red palm oil, added like a pat of butter or a drizzle of olive oil in a European dish, gives the greens a distinctive flavor and color. Homemade red palm oil and palm butter, made from the fruit of the African oil palm (Elaesis guineensis) are features of tropical African cooking. See Poulet Moambé / Poulet Nyembwe.