Mfumbwa (Gnetum and Fish Stew) is a traditional Malian recipe for a classic stew of mfumbwa leaves and fish in a red palm oil base thickened with semolina. The full recipe is presented here and I hope you enjoy this classic Malian version of: Gnetum and Fish Stew Stew (Mfumbwa).
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Mfumbwa refers to the leaves of Gnetum africanum, a plant found throughout tropical Africa and which is commonly collected from the wild as a leafy green and used in the same manner as cassava greens or spinach. In essence this is the same dish as Saka-Saka a stew of greens (Mfumbwa in this case) and fish in a tomato base. Though most commonly associated with the Congo, Mfumbwa is made throughout the tropical zone of Africa and this dish is the native Malian version.
Ingredients:
500g mfumbwa leaves (the smaller leaves are best an these should be finely shredded)
600g fish (catfish is typical)
50ml red palm oil
50ml sunflower or vegetable oil
3 tbsp peanut butter
1 onion, chopped
1 tbsp tomato purée
3 peeled tomatoes (from a tin)
250g semolina
salt, freshly ground black pepper and piri-piri paste, to taste
Method:
Add the mfumbwa leaves to a bowl of water. The poorest leaves will float to the bottom. Scoop up any leaves from the top and middle of the bowl then set aside to drain.
Fillet and skin the fish then cut into small cubes.
Combine the palm oil and vegetable oil in a pan, add the fish pieces and fry until browned all over then remove with a slotted spoon and set aside. Add the onion to the oil remaining in the pan and fry for 3 minutes then add the tomatoes and tomato purée.
Return the fish pieces to the pan and add the mfumbwa leaves. Season to taste with salt, black pepper and piri-piri paste then stir in the peanut butter and add 500ml water. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
In the meantime, bring 500ml water to a boil in a non-stick pan. Stir in the semolina, beating constantly until the mixture is thick. Continue cooking, stirring constantly, until the paste is cooked and comes away from the side of the pan (be careful it does not burn).
Turn the mfumbwa into one bowl and the semolina fufu into another. To eat, tear off small portions of the fufu, shape into a ball then make a depression in it with your thumb and use this to scoop up the mfumbwa.
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