Where are my Congolese friends? Please come closer as Blessing has a special recipe for you!
So, one of my fans reached out to me to try the Fumbwa soup recipe and I gladly obliged. Afterall, that's why I'm here - simply to simplify food recipes!
Fubwa is a Congolese soup cooked primarily with fumbwa leaves, peanut butter and other soup ingredients. Peradventure this is your first time hearing about the word fumbwa, it is a Congolese term for spinach. Fumbwa is botanically known as Gnetum africanum. This greenish climbing plant is prevalent in the tropical regions especially Nigeria, Congo, Gabon, Angola, Asia and South America. The two main species found in Africa are Gnetum buchholzianum and Gnetum Africanum. While the Western world refer to okazi leaf as wild spinach or wild vegetable, different African countries have different names for okazi leaf fr example, Congo call it fumbua, KoKo; Nigerians call it afang, okazi, ukazi; Cameroonians call it okok, m’fumbua, or fumbua, eru. Fumbwa is used for cooking fumbwa leaf soup or stew, which is a creamy soup cooked and thickened with peanut butter.
Honestly, this is the first time I'm trying this soup and I am pleased that I didn't disappoint at all because the soup came out so well that I vowed to include this recipe in my repertoire of recipes to make quite often. Prior to cooking this soup, I was somewhat skeptical of what the taste of the soup will be like as well as the outcome. But trust me, my curiosity came to a halt the very moment this soup was ready. The soup was so delicious, flavourful and super tasty. Thank goodness to the peanut buttery taste that enveloped the fumbwa soup thereby releasing such a distinctive taste. Trust me, if you try this soup once, you would be tempted to try it a gazillion times.
I love and enjoyed this fumbwa soup. It definitely tasted like what my tastebud is already accustomed to. The entire ingredients paired up so well to yield yet another pleasant and delightful soup that everyone can feast on. The ingredients were perfectly balanced and the outcome was so delicious. While I served this fumbwa soup with boiled plantain which was great, the soup can also be served with any swallow of your choice such as fufu, eba, poundo etc.
Homemade fumbwa soup does not have to be overwhelming nor difficult to prepare. When cooking a simple soup such as this, I strongly recommend that you search for the best ingredients you can lay your hands on. I recommend that you boil the meat and fish then let the broth be part of the soup. Please don't even bother to use a cheap broth from the grocery store to make this soup because you will be disappointed. Homemade meals are always the best! Give this recipe a shot and you will be glad you did.
So, one of my fans reached out to me to try the Fumbwa soup recipe and I gladly obliged. Afterall, that's why I'm here - simply to simplify food recipes!
Meanwhile, watch this video recipe of Fumbwa Soup!
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Fubwa is a Congolese soup cooked primarily with fumbwa leaves, peanut butter and other soup ingredients. Peradventure this is your first time hearing about the word fumbwa, it is a Congolese term for spinach. Fumbwa is botanically known as Gnetum africanum. This greenish climbing plant is prevalent in the tropical regions especially Nigeria, Congo, Gabon, Angola, Asia and South America. The two main species found in Africa are Gnetum buchholzianum and Gnetum Africanum. While the Western world refer to okazi leaf as wild spinach or wild vegetable, different African countries have different names for okazi leaf fr example, Congo call it fumbua, KoKo; Nigerians call it afang, okazi, ukazi; Cameroonians call it okok, m’fumbua, or fumbua, eru. Fumbwa is used for cooking fumbwa leaf soup or stew, which is a creamy soup cooked and thickened with peanut butter.
Honestly, this is the first time I'm trying this soup and I am pleased that I didn't disappoint at all because the soup came out so well that I vowed to include this recipe in my repertoire of recipes to make quite often. Prior to cooking this soup, I was somewhat skeptical of what the taste of the soup will be like as well as the outcome. But trust me, my curiosity came to a halt the very moment this soup was ready. The soup was so delicious, flavourful and super tasty. Thank goodness to the peanut buttery taste that enveloped the fumbwa soup thereby releasing such a distinctive taste. Trust me, if you try this soup once, you would be tempted to try it a gazillion times.
I love and enjoyed this fumbwa soup. It definitely tasted like what my tastebud is already accustomed to. The entire ingredients paired up so well to yield yet another pleasant and delightful soup that everyone can feast on. The ingredients were perfectly balanced and the outcome was so delicious. While I served this fumbwa soup with boiled plantain which was great, the soup can also be served with any swallow of your choice such as fufu, eba, poundo etc.
Homemade fumbwa soup does not have to be overwhelming nor difficult to prepare. When cooking a simple soup such as this, I strongly recommend that you search for the best ingredients you can lay your hands on. I recommend that you boil the meat and fish then let the broth be part of the soup. Please don't even bother to use a cheap broth from the grocery store to make this soup because you will be disappointed. Homemade meals are always the best! Give this recipe a shot and you will be glad you did.
Ingredients:
- 1 onion
- 1kg beef
- 1 tsp salt
- 1 dried fish
- 2 fresh tomatoes
- ½ stockfish head
- 1 habanero pepper
- 50ml red palm oil
- 100g fresh spinach
- 2 Knorr stock cubes
- 1 cup peanut butter
- 1 plantain (for serving)
- 4 mini red sweet peppers
- 150g fresh fumbwa leaves
Instructions:
- Cook the plantain and set aside.
- Soak the stockfish in hot water and wash thoroughly.
- Cut and deseed the sweet mini peppers and tomatoes
- Pulse the habanero pepper, sweet mini peppers and tomatoes together.
- Soak the dried fish in hot water and wash thoroughly.
- Wash the meat and add in a pot, add the stockfish, dried fish, the pepper and tomato mixture, one Knorr cube, salt, onions.
- Add water above the meat level, stir and cook until tender.
- Add the fumbwa leaves, palm oil, stir and cook until the fumbwa becomes softened.
- Add a bit of water to lighten up the soup consistency.
- Add the remaining stock cube and peanut butter.
- Stir and simmer for another 5 to 10 minutes.
- Bring down the soup from heat, add the spinach and stir.
- Then serve the fumbwa soup with the boiled plantain or fufu or any swallow of choice.
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