Fumbwa (Gnetum leaves in peanut sauce)

Instructions

1. Wash the fumbwa leaves carefully, remove the thick stems and roughly chop them.
2. Soak the smoked fish for 10 minutes to remove some of the salt, then remove the bones and flake it.
3. Fry the chopped onion in the oil for 4 minutes, then add the diced tomatoes.
4. Dilute the peanut paste in a little warm water and pour it into the pot.
5. Add the water, the flaked fish and the chili, then let it simmer for 15 minutes.
6. Stir in the fumbwa leaves and cook covered over low heat for 20 minutes, until they are soft.
7. Adjust the salt, add a little pepper and serve with foufou or rice.