Le fumbwa est un plat originaire de la province congolaise du Kongo Central.<\/p>\n\n\n\n
Sp\u00e9cialit\u00e9 des bakongo, ethnie de la m\u00eame province, il est cuisin\u00e9 \u00e0 base des lianes de la for\u00eat tropicale du bassin du Congo.<\/p>\n\n\n\n
Connu sous le nom scientifique de \u00ab\u00a0Gnetum Africanum\u00a0\u00bb, on le retrouve \u00e9galement dans plusieurs pays de l’Afrique Centrale et de l’Ouest sous diff\u00e9rentes appellations.<\/p>\n\n\n\n
J’avais 17 ans lorsque j’ai cuisin\u00e9 du Fumbwa pour la premi\u00e8re fois.<\/p>\n\n\n\n
C’\u00e9tait l’ann\u00e9e de ma 6\u00e8me secondaire (terminale) et nous \u00e9tions en pleine pr\u00e9paration de l’examen d’\u00e9tat (baccalaur\u00e9at). Mes coll\u00e8gues de classe et moi avions pour habitude de faire les r\u00e9visions du cours de latin les week-ends chez moi. Un beau jour j’ai d\u00e9cid\u00e9 de leur cuisiner du Fumbwa , \u00e0 d\u00e9guster ensemble apr\u00e8s la s\u00e9ance des r\u00e9visions.<\/p>\n\n\n\n
Etant originaire de l’est de la R\u00e9publique D\u00e9mocratique du Congo, le Fumbwa \u00e9tait un plat que personne n’avait jamais cuisin\u00e9 \u00e0 la maison avant ce jour-l\u00e0. Le d\u00e9fi \u00e9tait de taille.<\/p>\n\n\n\n
A ma grande surprise, ce fut un succ\u00e8s ! Je les entends encore dire :\u00a0\u00bbFumbwa oyo eza kitoko, Gis\u00e8le oza sur yo mutu olambi yango\u00a0\u00bb ? \u00ab\u00a0Ce Fumbwa est d\u00e9licieux ! Gis\u00e8le es-tu s\u00fbre que c’est toi qui l’a cuisin\u00e9\u00a0\u00bb?<\/p>\n\n\n\n
C’\u00e9tait une fiert\u00e9 pour moi fi\u00e8re de l’avoir r\u00e9ussi du premier coup.<\/p>\n\n\n\n
Je vous partage ma recette.<\/p>\n\n\n\n
INGREDIENTS<\/p>\n\n\n\n
\n
200g de Fumbwa<\/li>\n\n\n\n
200g de poisson fum\u00e9 (poisson-chat pour ma part)<\/li>\n\n\n\n
2 tomates fra\u00eeches<\/li>\n\n\n\n
4 gousses d’ail (\u00e0 piler)<\/li>\n\n\n\n
1oignon \u00e9minc\u00e9<\/li>\n\n\n\n
4 jeunes oignons \u00e9minc\u00e9s<\/li>\n\n\n\n
1 demi poivron vert \u00e9minc\u00e9<\/li>\n\n\n\n
3 cubes de bouillon de l\u00e9gumes<\/li>\n\n\n\n
Sel si besoin<\/li>\n\n\n\n
Piment optionnel<\/li>\n\n\n\n
8 cuill\u00e8res \u00e0 soupe de p\u00e2te d’arachides<\/li>\n\n\n\n
35 ml d’huile de votre choix (huile de palme, huile v\u00e9g\u00e9tale ou un m\u00e9lange des deux)<\/li>\n<\/ul>\n\n\n\n
PR\u00c9PARATION<\/p>\n\n\n\n
\n
Fa\u00eetes ramollir le poisson fum\u00e9 dans l’eau bouillante pendant minimum 2h. Changez une fois l’eau si besoin. Nettoyez, \u00e9gouttez et r\u00e9servez le poisson fum\u00e9 de c\u00f4t\u00e9.<\/li>\n\n\n\n
Triez votre Fumbwa pour enlever toutes les salet\u00e9s. Rincez-le plusieurs fois \u00e0 l’eau froide.<\/li>\n\n\n\n
Placez-le dans une casserole puis rajoutez de l’eau \u00e0 hauteur. Portez \u00e0 \u00e9bullition pendant 30 min. \u00c9gouttez.<\/li>\n\n\n\n
Placez le fumbwa pr\u00e9cuit dans une autre casserole. Ajoutez l’un apr\u00e8s l’autre, la tomate, les oignons, l’ail, les jeunes oignons, le poivrons,les cubes (sel), l’huile. Terminez par l’eau et portez le tout \u00e0 \u00e9bullition pendant 1h. Goutez et rectifiez l’assaisonnement (sel )<\/li>\n\n\n\n
Lorsque l’eau a r\u00e9duit, ajoutez la p\u00e2te d’arachides, baissez le feu et laissez mijoter tout doucement \u00e0 feu moyen-doux remuant des temps en temps pour diluer la p\u00e2te d’arachide et \u00e9viter qu’elle n’accroche dans le fond de la casserole.<\/li>\n\n\n\n
\u00c0 d\u00e9guster de pr\u00e9f\u00e9rence avec de la chikwange ou du fufu et du poisson sal\u00e9.<\/li>\n<\/ul>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Le fumbwa est un plat originaire de la province congolaise du Kongo Central. Sp\u00e9cialit\u00e9 des bakongo, ethnie de la m\u00eame province, il est cuisin\u00e9 \u00e0 base des lianes de la for\u00eat tropicale du bassin du Congo. Connu sous le nom scientifique de \u00ab\u00a0Gnetum Africanum\u00a0\u00bb, on le retrouve \u00e9galement dans plusieurs pays de l’Afrique Centrale et de l’Ouest sous diff\u00e9rentes appellations. J’avais 17 ans lorsque j’ai cuisin\u00e9 du Fumbwa pour la premi\u00e8re fois. C’\u00e9tait l’ann\u00e9e de ma 6\u00e8me secondaire (terminale) et nous \u00e9tions en pleine pr\u00e9paration de l’examen d’\u00e9tat (baccalaur\u00e9at). Mes coll\u00e8gues de classe et moi avions pour habitude de faire […]<\/p>\n","protected":false},"author":1,"featured_media":983,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumineuses-legumes"],"yoast_head":"\n
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