Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Fish | 1 tbsp (18ml) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds of fumbwa (alsno known as mfumbwa), cleaned, stems removed; and pounded in a mortar with a pestle
- 1 cup peanuts
- 1 tomato, peeled and chopped
- 1 leek, finely chopped
- 1 piece of dried fish, bones and skin removed, cleaned, soaked in water, and rinsed
- 1cup red palm oil
Directions
Place the greens in a large pot and cover with water.
Bring to the boil, reduce heat and simmer until greens begin to become tender.
Grind, chop, or pound peanuts into a fine paste.
When greens are mostly tender and liquid is reduced, add the tomato, leek and dried fish. #Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce.
Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes.
Serve with boiled rice or Baton de Manioc.
Category:Cameroonian Recipes
Category:Cameroonian Vegetarian