(28 May 2021)


Cooking time: 1 hour
Recipe by Milka Blessing Ntumba

2 packet of fumbwa (rinsed)
500 ml water
1 big smoked dry fish, deboned
250ml palm oil
1 chikwangue
400g peanut butter, unsweetened
1 tsp nutmeg
4 stock cubes
spring onions
1 whole onion
1 can tomato puree
1 tbsp tomato paste
2 tsp garlic paste
1 bay leaf
1 packet of chives
Salt to taste
Served with chikwangue (also known as kwanga)

Step 1 – Rinse fumbwa well and place in a cooking pot.
Step 2 – Add all the water and the rest of ingredients.
Step 3 – Cover with lid after all ingredients have been added and leave to cook for 1 hour. Stir halfway through the cooking process to make sure all ingredients have combined well, especially the peanut butter.
Step 4 – At 45 min through the cooking process, reduce the heat to a medium heat, stirring often to prevent the peanut butter sticking to the bottom of the pot.
Step 5 – Once the liquid has reduced, switch off the stove.
Step 6 – Served with an African delicacy called kwanga or fufu, with some chilli on the side.


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