African wild spinach grows naturally throughout Africa. In the Kikongo language of the Congo it’s commonly referred to as Mfumbwa or Fumbwa. Nowadays, wild spinach is rare and difficult to find. Use any fresh spinach of your choice as a substitute.
Recipe by: Gold Restaurant
Preparation: 10 minutes
Cooking: 10 minutes
- 3 handfuls trimmed spinach (chopped)
- Half a red pepper (sliced)
- Half a green pepper (sliced)
- 1 large, fresh tomato (skinned)
- 1t tomato paste
- 1 medium onion (sliced)
- 1 clove garlic (finely chopped)
- ¼ t green chilli (finely chopped)
- Gently pan-fry onion and garlic over a low heat. Take care not to overcook – should be glassy not brown.
- Add the green and red peppers and the green chilli. Continue frying over a low heat for 5 minutes.
- Add fresh tomato, stir occasionally, and allow to form a sauce.
- Stir in tomato paste and allow to thicken.
- While the sauce is thickening soften your spinach by either placing it in a bowl of boiling water or steaming it.
- Drain completely and add to the sauce.
Season with salt and pepper, and serve hot as a side dish or vegetarian main.