Fumbwa com Cacana
Fumbwa com Cacana is a hearty and nutritious dish made from wild spinach (fumbwa) and cassava leaves (cacana), simmered in a flavorful sauce often enriched with palm oil, onions, and sometimes a touch of fish or meat for added depth. It's a testament to the resourcefulness of Bissau-Guinean cuisine, utilizing readily available greens.
🧂 Ingredients
- 500 g Fresh wild spinach (fumbwa)(or substitute with regular spinach or a mix of greens like kale and collard greens)
- 250 g Cassava leaves (cacana)(fresh or frozen, finely chopped. If using dried, rehydrate according to package instructions.)
- 1 large Onions(chopped)
- 3 cloves Garlic(minced)
- 0.5 cup Palm oil (or vegetable oil)
- 1 cup Water or light vegetable broth
- 1 tbsp Tomato paste
- 200 g Fish or chicken (optional)(dried or smoked fish, or small pieces of chicken, for added flavor)
- to taste Salt
- to taste Black pepper
- 0.5 tsp Piri-piri or chili flakes (optional)
👨🍳 Instructions
- 1
If using fresh spinach and cassava leaves, wash them thoroughly. If using dried cassava leaves, rehydrate them according to package directions. Chop the spinach and cassava leaves finely.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and chili flakes (if using) and cook for another minute until fragrant.
- 4
If using fish or chicken, add it to the pot now and sauté for a few minutes until lightly browned.
- 5
Stir in the tomato paste and cook for 1-2 minutes.
- 6
Add the chopped spinach and cassava leaves to the pot. Stir well to combine with the onion and garlic mixture.
- 7
Pour in the water or broth and bring the mixture to a simmer. Season with salt and black pepper.
- 8
Cover the pot and let the Fumbwa com Cacana simmer gently for at least 45 minutes to 1 hour, or until the greens are tender and the flavors have melded. Stir occasionally, adding a little more liquid if it becomes too dry.
- 9
Taste and adjust seasoning as needed. Serve hot, typically with rice or fufu.
💡 Pro Tips
- ✓Ensure cassava leaves are cooked thoroughly, as they can be toxic if not prepared properly.
- ✓If fresh wild spinach is unavailable, a mix of regular spinach, kale, and collard greens can be used.
- ✓For a richer flavor, use dried or smoked fish.
- ✓The dish thickens as it cooks; add more liquid if a thinner consistency is desired.
🔄 Variations
- Add a can of coconut milk towards the end of cooking for a creamier texture.
- Incorporate other vegetables like diced tomatoes or bell peppers.
- For a vegetarian version, omit the fish or meat and ensure a flavorful broth is used.