Cookbook:Fumbua (Wild Spinach Stew)

Fumbua, a delicacy hailing from the Democratic Republic of the Congo and celebrated in Angola, is renowned for its delightful flavors and nutritional value. This satisfying dish combines the richness of healthy fats and proteins, resulting in a scrumptious low-carb dinner option.

Ingredients

 * 3 pieces smoked catfish
 * Spinach
 * 1 cup water
 * 1 cup stock
 * Tomatoes, chopped
 * Habanero chile pepper (optional), chopped
 * ½ onion, chopped
 * 2 garlic cloves, minced
 * Bouillon powder
 * Salt to taste
 * Black pepper
 * Peanut butter
 * Palm oil

Preparation

 * 1) Soak the smoked fish in hot water for a few minutes.
 * 2) Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water.
 * 3) De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly.
 * 4) In a pot, bring the water and stock to a boil. Add the chopped spinach and let it simmer for 10 minutes.
 * 5) Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
 * 6) Add the peanut butter and palm oil, and simmer for another 10 minutes

Notes, tips, and variations

 * If acquiring traditional fumbwa leaves poses a challenge in your region, fret not! A suitable replacement can be found in spinach, kale, or collard greens.
 * Adjust the spiciness to your liking by omitting the habanero pepper for a milder version or introducing cayenne pepper for an extra kick.
 * Before adding any additional salt, remember to taste the dish as the stock already contributes some saltiness.
 * For an alternative twist, consider utilizing a cup of ground roasted peanuts in lieu of peanut butter.