Without getting too political, this week I decide to explore a few cuisines from the African continent that I’ve had my eye on for a while. Fumbwa is a spinach stew from the Republic of Congo, and I got my inspiration from a video about it being Serge Ibaka’s favorite food here. You might have heard of injera before, but it’s a spongy, Ethiopian, sourdough flatbread thats typically used as a vehicle for stews and sauces. I thought they’d make an interesting pair together, so I made both! Recipes here and here.
This is a long one, so feel free to just scroll through the pictures!
The Ingredients
Fumbwa:
- Baby Spinach
- White/Green Onion
- Tomato
- Garlic
- Smoked Catfish (Couldn’t find any so I used Tilapia which is blasphemy tbh)
- Chicken Boullion Powder
- Peanut Butter (sugar free if possible)
- Red Palm Oil
Injera:
- Teff Flour
- All Purpose Flour
- Salt + Water
The Process
Injera:
Let ferment at room temperature for 4-5 days!
Skim the top and cook ‘em like crepes!
ft. Alise's Christmas towels to keep ‘em warm
Fumbwa:
The Verdict
Overall 9/10
I’m extremely inexperienced in African cuisine, and these two dishes only offer a narrow view of two countries. I really liked both! Would definitely make Fumbwa again. It’s a really interesting experience eating a stew with peanut butter in it, but it totally works! It’s a sort of savory, hearty stew which would be a great recovery meal after a long run day. Also could not find catfish for the life of me so I just used Tilapia, which is not authentic at all.
The Injera is similar to a crepe with a bit more chew, and the same flavor profile as sourdough bread. (Very alien experience lmao). I can see it pairing well with heavy, meatier dishes such as Doro Wat, which its usually served with. The sourness of the Injera REALLY complimented the savory peanut flavor of the Fumbwa. It’s just what’s needed to cut through the heaviness of the peanut and palm oil. I hope Serge Ibaka would be proud!
Another week, another few lessons learned! Happy Juneteenth and fuck racism!