Fumbwa
Serves 6
Ingredients
Method
500 g. Fumbwa Leaves (Or Spinach)
500 g. Beef (Chuck Or Shank), Cut into Chunks
200 g. Peanut Butter
1 Onion, Finely Chopped
2 Garlic, Minced
1 Scotch Bonnet Pepper, Finely Chopped
2 l. Water
Salt and Pepper to Taste
3 tbsp. Palm Oil
Rinse the fumbwa leaves well and blanch them in boiling water for a few minutes. Rinse under cold water and squeeze out the excess moisture. Chop the leaves finely.
Heat the palm oil in a large pot. Add the onion, garlic, and pepper, and sauté until softened.
Add the beef, and brown it on all sides.
Add the chopped leaves, water, and season with salt and pepper.
Bring to a boil, then reduce heat to low and let simmer for about 1 hour.
Mix the peanut butter with a little bit of warm water to make a paste, then stir this into the pot.
Continue to simmer for another 30 minutes, stirring occasionally.
Adjust seasoning if necessary. Serve with fufu or rice.