Fumbwa is made primarily from wild spinach (fumbwa leaves) found in Congo and throughout tropical Africa. Where fumbwa leaves isn’t readily available, chopped baby spinach or cocoyam (taro) leaves can be used as alternatives.
Fumbwa is a versatile low carb Stew, it can be enjoyed with fufu, rice, noodles, or even boiled plantains (ripe or unripe).
Congolese cooking techniques boil down green leafy vegetables with onions and tomatoes, before adding palm oil. Palm oil is used more as a flavor enhancer and natural food colouring rather than just as a cooking oil for frying.
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