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Fumbwa (also known as fumbua or mfumbwa) is a traditional, highly celebrated Congolese wild spinach stew native to the Democratic Republic of the Congo and the Republic of the Congo. The dish gets its name from the shredded, dried fumbwa leaves (Gnetum africanum), a dark green vine foraged from the tropical rainforests of Central Africa
The stew is beloved for its rich, earthy, and distinctly nutty profile, created by boiling down the tough wild greens and simmering them with peanut butter and red palm oil
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The Eru leaves are eaten raw, or shredded and added to soups, stews, porridges, and fish and meat dishes. Both species of Eru are highly nutritious and an important source of protein, essential amino acids, and minerals.
Although not formally traded, the fruits and seeds that grow sparsely on mature vines are also edible. –
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