Angola Fumbua Wild Spinach Stew recipe: Fumbua, or wild spinach stew, is a beloved Angolan dish that packs together rich flavors and wholesome ingredients. You get wild spinach, palm oil, peanut butter, and smoked fish all simmering into a hearty, nutritious meal that really shows off Angola’s culinary roots. The taste? It’s a bit earthy, a bit nutty, and surprisingly satisfying for something so simple.
I’ve enjoyed making and tasting Fumbua during travels in Angola, where it’s a staple at so many tables. The ingredient list is humble, but when you cook it with care, the result is filling and deeply flavorful. Paired with rice or cassava, Fumbua offers an honest connection to Angolan culture—bold, comforting, and just a little bit rustic.
Angola Fumbua Wild Spinach Stew Recipe Key Takeways
- Fumbua is a traditional Angolan stew made with wild spinach and rich ingredients.
- The recipe combines smoked fish, palm oil, peanut butter, and greens for a balanced meal.
- Preparing Fumbua highlights simple cooking steps that bring out deep, hearty flavors.
Angola Fumbua Wild Spinach Stew Recipe Ingredients
2 cups spinach, wild (fumbwa leaves) washed and chopped
1 cup spinach, fresh chopped
1 onion, finely chopped
3 cloves garlic, minced
2 tomatoes, diced
1/4 cup peanut butter
1/4 cup palm oil (or palm oil)
1 catfish, smoked cleaned and deboned
1 habanero pepper, chopped (or less, to taste)
1/4 cup peanuts, roasted crushed
2 cups water, or stock
1 teaspoon bouillon powder, (optional)
1/4 tsp salt and
1/4 tsp black pepper, to taste
RAngola Fumbua Wild Spinach Stew Recipe Cooking Instructions
For the Angola Fumbua Wild Spinach Stew recipe first, soak the smoked catfish in hot water for about 5 to 10 minutes. This softens the fish and takes the edge off the salt. Drain the water and set the fish aside.
Wash the wild spinach (fumbwa) thoroughly—grit in your stew is never fun. Chop it up and drain off any extra water so the stew stays thick.
Bring one cup of water and one cup of stock to a boil in a pot. Toss in the chopped spinach, cover, and let it simmer on low for about 10 minutes. Give it a stir here and there so nothing sticks.
Once the spinach softens, add the smoked fish pieces, onions, garlic, tomatoes, and your spices—bouillon powder, salt, black pepper. If you like a bit of heat, throw in a chopped habanero or a milder chili.
Let the stew come back to a boil, then drop the heat. Simmer for another 10 minutes so the flavors can get friendly.
Now, stir in the peanut butter and palm oil. These make the stew creamy and rich. Let everything cook together for a few more minutes until it’s all blended and heated through.
Serve your fumbwa hot. It’s fantastic with rice, plantains, or fufu—whatever starchy side you have on hand.
Angola Fumbua Wild Spinach Stew Recipe
Ingredients
- 2 cups spinach wild (fumbwa leaves) washed and chopped
- 1 cup spinach fresh chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1/4 cup peanut butter
- 1/4 cup palm oil or palm oil
- 1 catfish smoked cleaned and deboned
- 1 habanero pepper chopped (or less, to taste)
- 1/4 cup peanuts roasted crushed
- 2 cups water or stock
- 1 teaspoon bouillon powder (optional)
- 1/4 tsp salt and
- 1/4 tsp black pepper to taste
Instructions
- First, soak the smoked catfish in hot water for about 5 to 10 minutes. This softens the fish and takes the edge off the salt. Drain the water and set the fish aside.
- Wash the wild spinach (fumbwa) thoroughly—grit in your stew is never fun. Chop it up and drain off any extra water so the stew stays thick.
- Bring one cup of water and one cup of stock to a boil in a pot. Toss in the chopped spinach, cover, and let it simmer on low for about 10 minutes. Give it a stir here and there so nothing sticks.
- Once the spinach softens, add the smoked fish pieces, onions, garlic, tomatoes, and your spices—bouillon powder, salt, black pepper. If you like a bit of heat, throw in a chopped habanero or a milder chili.
- Let the stew come back to a boil, then drop the heat. Simmer for another 10 minutes so the flavors can get friendly.
- Now, stir in the peanut butter and palm oil. These make the stew creamy and rich. Let everything cook together for a few more minutes until it’s all blended and heated through.
- Serve your fumbwa hot. It’s fantastic with rice, plantains, or fufu—whatever starchy side you have on hand.
Nutrition
Cooking Tips
Rinse your wild spinach (or whatever greens you’re using) really well. No one wants a gritty bite. Let them drain so the stew doesn’t get watery.
Soak the smoked fish in hot water first—it helps with texture and gets rid of excess salt.
Definitely go for palm oil and peanut butter if you can. If you’re out of peanut butter, ground roasted peanuts work in a pinch.
Simmer the greens in broth or water first, then add veggies, fish, and spices. Let it all cook slowly so the flavors meld.
Be careful with salt—bouillon and stock are already salty. Add seasoning gradually and taste as you go.
If you like spicy, add habanero or cayenne, but you can always skip them for a gentler stew.
Letting the stew simmer after adding peanut butter and palm oil really helps the sauce turn creamy and rich.
A pot with a tight lid keeps moisture in and gives you a tender, satisfying dish—no dried-out stew here.
Angola Fumbua Wild Spinach Stew Recipe Frequently Asked Questions
This stew really needs its signature ingredients for that deep, savory taste. Prepping the leaves right and knowing what they bring to the table helps you get the most out of the dish. You might want some serving alternatives or tips for finding and storing fumbwa leaves, especially if you’re not in Angola.
What ingredients are needed to cook Angola Fumbua Wild Spinach Stew recipe?
You’ll need wild spinach (fumbwa leaves), palm oil, peanut butter, smoked fish, onions, garlic, tomatoes, stock, and spices like salt, pepper, and bouillon powder. Habanero or cayenne pepper is optional if you like it spicy.
How do you prepare Fumbwa leaves for cooking the Angola Fumbua Wild Spinach Stew recipe?
Wash the leaves thoroughly and chop them into small pieces. If you can’t find fresh fumbwa, spinach, kale, or collard greens work as substitutes.
What are the nutritional benefits of consuming Fumbwa leaves in a Angola Fumbua Wild Spinach Stew recipe?
Fumbwa leaves pack vitamins A, C, and K, plus iron and folate. With palm oil and peanuts, you get healthy fats and protein, so the stew is filling and actually pretty good for you.
Can the Angola Fumbua Wild Spinach Stew recipe be served with alternatives to Kwanga?
Absolutely. Kwanga (fermented cassava bread) is traditional, but fufu or other starchy sides like cassava or plantains are great too.
Where can I purchase Fumbwa leaves if I’m not in Angola?
Check African or international markets—look for dried or frozen fumbwa leaves. If you strike out, just use spinach or kale instead.
What is the proper way to store Fumbwa leaves for freshness?
Fresh fumbwa leaves really do best in a cool, humid spot—honestly, your fridge works great. Toss them in a plastic bag, maybe wrap them in a damp paper towel if you’re worried about them drying out. Got dried leaves instead? Just stash them away in an airtight container and tuck that somewhere dark and dry. That way, they’ll keep their flavor and won’t go stale.