Happy new year! We definitely started our year on a high note. For the first time ever, cooking with Magali had a guest, Pearl Thusi! Pearl is a south African actress and personality. She shared so many things about the food she grew up eating while learning to cook a traditional Congolese dish.
We made fumbwa which is like African spinach for lack of better word with fried fish and fufu. Fumbwa is a vegetable stew that is cooked on low heat for a long period of time. Fufu is a very popular dish eaten all over Africa. It can be made with different types of flour and can be eaten with anything. For our show, I used a red snapper that goes very well with the fumbwa. This dish reminded me of back home and I had so much fun making it! I was so thrilled to have done it with Pearl. It was such a delight having her! What a thrill!
Fumbwa with fried fish and fufu ft Pearl Thusi
- Prep Time: 20 min
- Cook Time: 1h 30 min
- Total Time: 1h 50 min
- Yield: 4 1x
- Category: lunch
- Cuisine: african
Description
The Fumbwa needs a lot of spices to give its flavours. It goes well with grilled proteins. The quantity of fufu depends on personal preference. This is considered comfort food.
Ingredients
For the fufu:
- 1 ½ cups of Semolina flour
- 2 cups of flour
For the Fumbwa:
- 2 cups of fumbwa
- 1 cup of green onions
- 2 garlic cloves
- ¼ of tomato sauce
- 1 big onion
- ½ cup of palm oil
- 1 medium tomato
- 1 cube Maggi
- ½ Tbsp of Salt
For the fish:
- Fish of your choice
- Salt and Pepper
- Olive oil
Instructions
For the fumbwa:
1. Boil the fumbwa in a sauce pan with water covering it for 20 min.
2. Drain the water and add 2 cups of cold water to it on medium high heat.
3. Add the onions, garlic, tomato sauce, fresh tomato, green onions, maggi bouillon, salt and palm oil.
4. Let it boil for 15 min. Stir it occasionally.
5. Add the peanut butter and turn down the hear to low.
6. Let it simmer for 20 min on low it. Stir it occasionally.
For the fish:
1. Season the fish with salt and pepper.
2. Fry the fish on medium heat in a frying pan with olive oil until the outside of the fish is brown and the its flesh is flaky.
For the fufu:
1. In a pan, put some water on medium high heat.
2. Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to time.
3. Once the porridge is formed, start adding flour progressively while stirring rapidly. When you can get consistent dough that is more on the firm side, your fufu is ready.
4. Serve it immediately with the rest of the food.
Notes
You can have fufu with any type of stew.
Have you check out these recipes yet?
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