Vegan Fumbwa – stew from the Congo

Ingredients for 4 servings:

• 1 onion(s)
• 200 g smoked tofu
• 2 tomatoes
• 1 bunch of spinach
• 1 bunch of chard
• 2 cloves garlic
• 200 g peanut butter
• 50 ml oil
• 1 bay leaf
• 1 tsp nutmeg powder
• 500 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dice the onion, tofu, and tomato. Cut the spinach and chard into thin strips and then chop finely. Simply press the garlic with a knife. Place all ingredients in a pot and cover with the vegetable broth. Bring to a boil and then simmer for an hour. Stir occasionally to prevent the peanut butter from sticking to the bottom. Serve with fufu, kwanga, rice, or plantains. Tip: The original recipe, of course, calls for fumbwa (a leafy plant from the Congo). However, depending on the region, this can be difficult to obtain in Germany, as can the filling side dish. Therefore, this variation of the recipe is best served with rice.