Fumbwa

Ingredients

• 700 g spinach
• 200 g smoked dried fish
• 100 g smooth peanut butter
• 60 ml palm oil
• 2 tbsp tomato paste
• 1 large onion
• 4 cloves garlic
• 1 tbsp ginger
• 1 whole scotch bonnet

Steps

1. Blanch spinach in salted boiling water 5 minutes, drain, then chop coarsely.
2. Soak dried smoked fish in warm water 20 minutes; flake and pick out bones.
3. In a heavy pot, heat palm oil; fry chopped onion until soft.
4. Add minced garlic, ginger, and a chopped scotch bonnet.
5. Stir in tomato paste and cook 4 minutes until darkened.
6. Whisk peanut butter with a ladle of warm water until smooth; add to the pot.
7. Add the chopped spinach and flaked fish; simmer 20 minutes, stirring often, until thick.
8. Taste, adjust salt (dried fish is already salty), and serve with fufu or plain rice.

Tips

• Traditional fumbwa uses fumbwa leaves (Gnetum africanum); spinach + a splash of vinegar approximates the earthiness.
• Smoked mackerel from a European deli works if dried African fish is unavailable.