Prepare the leaves

• Wash the fumbwa leaves thoroughly and chop them finely.
• Boil the leaves in salted water until tender, then drain.

Make the base

• Heat the palm oil in a pan and soften the onion and garlic.
• Add the tomato and chili pepper and cook until softened.

Simmer the stew

• Add the drained leaves and the smoked fish to the pan.
• Stir in the peanut butter and a little water, then season with salt.
• Simmer gently, stirring regularly, until thick and flavorful.

Serve

• Serve hot with rice, fufu or plantains.