fumbwa

The traditional leaves are called fumbwa and identified as Gnetum africanum, often described as wild spinach. When they are unavailable, recipes may substitute spinach, kale or collard greens. Peanut paste and red palm oil are added to the simmered greens; the fish supplies a smoky flavor.^[1]

Tayo Oredola’s adaptation uses baby spinach and smoked dried catfish, with tomato, onion, garlic and stock. Habanero is optional, and ground roasted peanuts can replace peanut butter. The stew can be eaten with fufu, rice or boiled unripe plantains.^[1]