Fumbwa
The wild spinach of the forest: fumbwa — gnetum leaves (the same family as Cameroon's eru) simmered with groundnuts, palm oil and smoked fish or meat. Ingredients: fumbwa leaves (shredded), groundnuts, palm oil, smoked fish or beef, onions, salt.
What it is
The wild spinach of the forest: fumbwa — gnetum leaves (the same family as Cameroon's eru) simmered with groundnuts, palm oil and smoked fish or meat. Ingredients: fumbwa leaves (shredded), groundnuts, palm oil, smoked fish or beef, onions, salt. Recipe: 1) Shred leaves very fine. 2) Boil to soften. 3) Add nut paste and oil; simmer. 4) Add fish or meat. Serve: with fufu or rice. Flavor: deep green, nutty, forest-rich. History: fumbwa is foraged wealth of the Congo Basin's edge — Bangui's markets sell it in great green bundles. See also: Kanda, Maboké.
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Questions we ask to fine-tune the help
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World Cuisines
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