Makayabu na Fumbwa
Makayabu na Fumbwa is a flavorful Congolese dish featuring salted fish (makayabu) stewed with fumbwa (wild spinach or other leafy greens) and a blend of aromatic spices. It's a hearty and traditional meal, often served with staples like fufu or boiled plantains.
🧂 Ingredients
- 500 g Salted cod or pollock(soaked overnight and rinsed)
- 500 g Fumbwa leaves (or baby spinach/kale)(fresh or frozen, finely chopped)
- 2 medium Onions(finely chopped)
- 2 large Tomatoes(ripe, chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Red palm oil
- 1 cup Ground peanuts or peanut butter(unsweetened)
- 2 cups Water
- 2 cubes Chicken stock cubes(crumbled)
- 1 small Scotch bonnet pepper(optional, finely chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the salted fish: Soak the salted fish in cold water overnight, changing the water a few times to remove excess salt. Rinse thoroughly and cut into serving pieces.
- 2
If using fresh fumbwa leaves, wash them thoroughly and chop finely. If using frozen, thaw and chop.
- 3
In a large pot, heat the red palm oil over medium heat. Add the chopped onions and sauté until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 4
Add the chopped tomatoes to the pot and cook until they break down and form a sauce-like consistency.
- 5
Stir in the chopped fumbwa leaves (or spinach/kale), crumbled chicken stock cubes, and water. Bring the mixture to a boil.
- 6
Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally, until the greens are tender.
- 7
Stir in the ground peanuts or peanut butter until well combined. Add the prepared salted fish pieces to the pot. If using, add the chopped scotch bonnet pepper.
- 8
Season with salt and black pepper to taste. Cover and simmer for another 10-15 minutes, allowing the flavors to meld and the fish to heat through.
- 9
Serve hot, traditionally with fufu, boiled plantains, or rice.
💡 Pro Tips
- ✓Ensure the salted fish is well-desalted to avoid an overly salty dish.
- ✓Fumbwa leaves can be substituted with baby spinach, kale, or collard greens if fumbwa is unavailable.
- ✓Adjust the amount of chili pepper to your spice preference.
🔄 Variations
- Add other vegetables like bell peppers or zucchini to the stew.
- For a vegetarian version, omit the fish and use vegetable stock.