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Fumbua (variant of eru, okok, or afang)

The name Fumbua takes part of the whole: although it gives the dish its title, it actually refers only to the (very hard) leaf that gives body to its sauce. This leaf is found in the forests of central Africa.

The leaves (Gnetum africanum) and the variations of the fumbua dish have different names in some African countries. The vernacular names are:
- Angola: fumbua, koko;
- Cameroon: Eru, okok, m'fumbua or fumbua;
- Congo: koko;
- Gabon: koko;
- Nigeria: okazi, ukase or afang;
- Central African Republic: koko;
- and Democratic Republic of Congo: m'fumbua, fumbua, fumbwa.

The fact is that it is considered fumbua, whatever the accompaniments. Its history in Angola is directly linked to the civil war, which devastated the country for 26 years and forced many citizens to flee to Congos, where they became refugees.

The situation of misery brought to the fore creativity, which eventually transformed the hard leaf into a tasty food, if properly prepared. With the times of peace, the refugees returned to their lands, but took the culture of Congo with them, and soon the consumption of fumbua developed in Angola.
The dish, thus cooked in Angola, is therefore considered a fruit of the union between Congo and Angola.
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Fumbua with smoked catfish

INGREDIENTS:
500 Gr Fumbua
1 Kg of Muamba
500 ml of Palm Oil
500g Smoked Catfish
100 ml vegetable oil
Chopped parsley to taste
2 cloves of garlic
1 bay leaf
1 large tomato
- ½ onion
Mustard
Salt to taste


PREPARATION:
Lava fumbua in a bowl of water and take the fumbua in the pan and add water, salt, mustard, bay leaf, chopped parsley, roasted ginguba swag, add the palm oil to the pan and cook for 15 min and then open the pan wick until the swirl is completely dissolved, add the smoked catfish or mackerel fish (without bones) shred again and cover the pan until cooking, then step on the part of onion, garlic and ripe tomato that must then be fried during 5 min in vegetable oil, then pour in the vegetable oil that has fried the onion and tomato into the fumbua pan and let it boil some more.

When you notice that it has reached the brown color and the oil all drains upwards, it is already ready.

Enjoy your food.

2 comments

  • dokimbo sempre com os melhores serviços. 👏👏👏
    Da boa fumbua 🤤🤤
    Recomendo

    Hesménia camilo
  • Muito bom, vou experimentar

    Santos Dala

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