Fumbua (Wild Spinach Stew)
Fumbua is a stew from the Democratic Republic of the Congo, also cooked in Angola, built on wild leaves, smoked catfish and peanut butter. The smoked fish gives the pot a deep savory backbone, while peanut butter and palm oil turn the cooking liquid into a rich, thick sauce around the greens. It is low in carbohydrate, and spinach, kale or collards work if you cannot find fumbwa leaves.
Instructions
Soak the smoked catfish in hot water for a few minutes to soften it. Chop the spinach, rinse it, and leave it in a colander so the excess water drains away.
Pull the bones out of the soaked fish and break the flesh into medium pieces. Rinse the pieces well to wash off any loose grit or surface smoke.
Bring the water and stock to a boil in a pot. Add the chopped spinach and simmer for 10 minutes, until the leaves have wilted down and gone tender.
Stir in the fish, tomatoes, habanero if using, onion, garlic, bouillon powder, salt and black pepper. Bring back to a boil, then simmer for about 10 minutes. Taste before adding more salt, since the stock is already seasoned.
Add the peanut butter and palm oil and stir until they melt into the stew. Simmer for another 10 minutes, until the sauce is thick and glossy, then serve.
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