Ingredients

• 4-5 cups chopped spinach - tightly packed
• 5 cups chopped tomatoes -from about 6 large tomatoes
• 1 cup chopped onion -from half a LARGE onion or one medium onion
• 4-5 garlic cloves, minced
• 3 small seasoning cubes Maggi -about 4g per cube
• Salt
• 1 cup canola oil or oil of choice
• 1 1/2 cup shrimps - peeled and de-veined 12 oz or 340 g
• 1/2 pound chicken breast - chopped into 1-inch slices -I used one chicken breast equal to about 1/4 kg
• 1/4 teaspoon ground white pepper

Directions

• Season the shrimp with a pinch of salt and half of the white pepper. Mix well to ensure seasoning coats all of the shrimp.
• Season the chicken with a pinch of salt and the other half of the white pepper. Mix well to ensure the seasoning coats all of the chicken.
• Pour oil into a pot and heat on high for about 3-4 minutes then turn heat to medium. Put in shrimp and fry until they turn pink. Flip to the other side once one side is cooked. Remove once the other side is done. (Cook shrimps in total for about 4 minutes.)
• Put chicken into the oil and cook on for about 5 minutes. Flip halfway through. Remove chicken once thoroughly done.
• Pour chopped onions into the oil and saute for 2-3 minutes until translucent. Add in tomatoes and cook  on high heat covered for 10 minutes, opening to stir from time to time. Now leave tomatoes open to cook for another 5 minutes while you stir from time to time to prevent burning. The tomatoes are ready when they have greatly shrunk and you can see just the oil and tomatoes in the pot.
• Add in salt, Maggi and stir well. Add the spinach and mix well. Finally add in the shrimp and chicken. Mix well to combine then turn off the heat.
• erve warm with boiled plantains, boiled rice or any favorite side.

Notes

• Traditional Congolese Spinach Stew: Fumbwa
• Fumbwa is a beloved dish from the Democratic Republic of Congo, made with wild spinach, smoked fish, and a blend of spices. This hearty stew is a staple in Congolese cuisine, reflecting the country's rich cultural heritage and connection to nature.
• History and Cultural Significance
• Fumbwa has been a part of Congolese tradition for generations, with its roots in the lush forests of Central Africa. The dish is more than just a meal; it's a celebration of the region's biodiversity and cultural identity. Wild spinach, the main ingredient, is foraged from the forests and cooked with palm oil, smoked fish, and spices. Fumbwa is often served at family gatherings and special occasions, showcasing the Congolese spirit of togetherness and community ¹.
• Ingredients and Preparation
• To make Fumbwa, you'll need:
• - Wild spinach (Gnetum africanum): Also known as fumbwa leaves, these nutrient-rich greens are the star of the dish. You can substitute with baby spinach, kale, or collard greens if needed.
• - Smoked fish: Adds depth and flavor to the stew. Traditionally, smoked catfish is used.
• - Palm oil: Used as a flavor enhancer and natural food coloring.
• - Peanut butter: Adds creaminess and richness to the stew.
• - Onions, garlic, and tomatoes: Sauteed to create a flavorful base for the stew.
• - Spices: Salt, black pepper, and bouillon powder add depth to the dish.
• Cooking Fumbwa
• Soak the smoked fish in hot water, then debone and chop it into medium pieces.
• Chop the spinach and simmer it in water until it reduces in volume.
• Add the chopped onions, garlic, and tomatoes, and continue simmering.
• Add the smoked fish, peanut butter, and palm oil, and let it simmer for 10-15 minutes.
• Season with salt, black pepper, and bouillon powder to taste.
• Serving Suggestions
• Fumbwa is traditionally served with:
• - Fufu: A staple in Congolese cuisine, made from cassava or plantains.
• - Boiled plantains: A delicious side dish that pairs well with the stew.
• - Cauliflower rice: A low-carb alternative for a modern twist.

Photos