Fumbwa

Ingredients

For the Fumbwa:
1 lb (450 g) cassava leaves, finely chopped
1/2 cup ground peanuts or peanut butter
1/2 lb (225 g) smoked fish or dried fish, flaked
1/2 lb (225 g) meat (beef or goat), cut into small pieces (optional)
1 large onion, chopped
2 cloves garlic, minced
1 large tomato, chopped
1/4 cup palm oil or vegetable oil
1 teaspoon ground crayfish (optional)
Salt and pepper to taste
2 cups water or chicken broth

Instructions

Prepare the Ingredients

If using fresh cassava leaves, they should be washed thoroughly and then boiled in water for about 10 minutes to remove bitterness. Drain and finely chop the leaves. If using pre-packaged cassava leaves, follow the package instructions.

Soak the dried fish in warm water to rehydrate, then flake into small pieces.

If using meat, season with salt and pepper.

Cook the Meat (if using)

In a large pot, heat the palm oil or vegetable oil over medium heat.

Add the meat and cook until browned on all sides. Remove the meat and set aside.

Prepare the Fumbwa Sauce

In the same pot, add the chopped onion and garlic. Saut√© until the onions are soft and translucent.

Add the chopped tomato and cook for a few minutes until it breaks down and becomes saucy.

Combine Ingredients

Return the meat to the pot (if using) and stir to combine with the tomato mixture.

Add the cassava leaves, ground peanuts or peanut butter, and flaked fish.

Pour in the water or chicken broth, and add ground crayfish if using.

Stir well to combine all the ingredients.

Simmer

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 45 minutes to 1 hour, stirring occasionally, until the cassava leaves are tender and the flavors are well blended. Adjust seasoning with salt and pepper as needed.