Fumbwa à la Pâte d’Arachide (Congolese Forest Greens Simmered in Roasted Peanut Cream) – Authentic Congo, Dem. Rep. Recipe
Deeply savory, nutty green stew from western Congo uniting forest greens with rich peanut cream.
- Country of Origin
- 🇨🇩 Congo, Dem. Rep. (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Shredded forest greens/spinach and kale, Seared mushrooms, Creamy natural peanut butter and steamed cassava/potatoes, Garlic, Leeks
Ingredients for Fumbwa à la Pâte d’Arachide (Congolese Forest Greens Simmered in Roasted Peanut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded forest greens/spinach and kale, prepped into bite-sized pieces
- 1.5 cups seared mushrooms, washed and trimmed
- 1 cup creamy natural peanut butter and steamed cassava/potatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Congo, Dem. Rep. seasoning (leeks, ripe tomatoes, red oil, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown shredded forest greens/spinach and kale for 5 minutes.
- Add minced onion, garlic, garlic, and leeks, ripe tomatoes, red oil, chili, stirring for 2 minutes until deeply aromatic.
- Add seared mushrooms and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in creamy natural peanut butter and steamed cassava/potatoes right before serving warm.