4
Ingredients
- 200 g unsweetened peanut paste (or roasted pounded peanuts)
- 2 onions, sliced
- 2 tomatoes, crushed
- 2 garlic cloves
- 2 tbsp oil
- 400 ml hot water
- Salt, chili
- 100 g smoked fish or meat, optional
Method
- 01 Sweat the onions in oil, add garlic and tomatoes. Cook 8 minutes.
- 02 Loosen the peanut paste with hot water into a thick milk, no lumps.
- 03 Pour into the pot, add smoked fish if using. Simmer gently 20–25 minutes, stirring.
- 04 Season with salt and chili. The sauce should coat a spoon without scorching.
- 05 Serve with rice, fufu, chikwangue, plantain or greens.
This peanut sauce (often called nguba) is a base on its own—no fumbwa leaves. For leaves in peanut, see fumbwa with peanuts or matembele. Mbika uses squash seeds, not peanut.
In the same spirit
Other recipes close by territory or by gesture.
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Fumbwa with peanuts
Fumbwa (koko) with peanuts recipe: shredded forest leaves simmered in peanut sauce until tender and silky—western Congo classic.
30 min prep · 1 h cook
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Matembele with peanuts
Matembele recipe: sweet potato leaves simmered with tomato and peanuts — Greater Katanga green, often served with bukari.
25 min prep · 35 min cook
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Mbika
Pound pumpkin-seed paste seasoned then cooked in leaf packets for a dense, melting texture.
30 min prep · 50 min cook