Fish:
 Mfumbwa (Gnetum Africanum)
Ingredients:
• one to two pounds (or more) of mfumbwa (fumbwa), or substitute any other greens: cassava leaves, collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, finely cut, or pounded in a mortar with a pestle
• one cup peanuts (or peanut butter)
• one or two ripe tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
• one leek (or one onion), finely chopped
• one piece of dried, salted, or smoked fish (the size of your hand), bones and skin removed, cleaned, soaked in water, and rinsed
• one cup red palm oil
Directions:
• Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.
• Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.)
• When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
• Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes.
• Serve with boiled Yams or sweet potatoes and/or Baton de Manioc / Chikwangue or Rice.
The red palm oil, added like a pat of butter or a drizzle of olive oil in a European dish, gives the greens a distinctive flavor and color. Homemade red palm oil and palm butter, made from the fruit of the African oil palm (Elaesis guineensis) are features of tropical African cooking.
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Fried Fish
Ingredients:
• 6 steaks of your fish of choice
• 2 large onions
• 1 green bell pepper
• 5 whole tomatoes
• 3 tablespoons virgin olive oil
• 1/2 cup Coconut Cream Concentrate
• 4 tablespoons Red Palm Oil
• 3 tablespoons chopped parsley
• 3 tablespoons chopped fresh cilantro
• Red cyaenne pepper to taste
• Salt to taste
• 2 tablespoons lime or lemon juice
Directions:
Season fish with lemon and salt. Set aside. Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Red Palm oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut cream concentrate and bring almost to a boil. Before serving, sprinkle the lemon juice over the top and add more freshly chopped cilantro, if desired. Serve immediately.
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