Gnetum africanum Welw.

Description: English: Popular in Congo, and throughout the central Africa forested equatorial zone, a dish made with finely chopped leaves of the vine Gnetum africanum cooked into a sauce made with peanut butter. Rich in nutrition and energy, usually served with a starchy accompaniment such as fufu (cassava flour/maize or plaintain) or chikwangue. Date: 21 June 2017. Source: Own work. Author: T.K. Naliaka.

Description: English: A bundle of fresh Mfumbwa - leaves of the forest vine Gnetum africanum as sold in central Africa markets. Because the leaves are a bit tough, they are chopped first. The chopping is somewhat unique - very fine and usually done by the vendor at the market for the customer. Traditionally cooked in a peanut butter sauce. Mfumbwa is a Kongo dialect name. The recipe name can vary between local languages in the central Africa Congo region where the vine Gentem africanum can be harvested. Date: 5 November 2015. Source: Own work. Author: T.K. Naliaka.

Description: Français : Des feuilles de Gnetum africanum, connu au Cameroon sous les noms de Eru ou Okok. Date: 26 October 2017, 11:54:47. Source: Own work. Author: Minette Lontsie.

Description: English: Mfumbwa - leaves of the forest vine Gnetum africanum as sold in the market, showing leaf detail, typical market bundle and finely chopped as customary, usually done by the vendor for the customer at point of sale. Chopped leaves are traditionally cooked in a peanut butter sauce. Mfumbwa - also seen as fumbwa. Date: 5 November 2015. Source: Own work. Author: T.K. Naliaka. Reference: Plantes utiles du Bas-Congo, République Démocratique Paul Latham and Augustin Konda ku Mbuta, 2010 Licensing[edit] : This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. :. https://creativecommons.org/licenses/by-sa/4.0 CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue.

Description: Français : Des feuilles de Gnetum africanum, connu au Cameroon sous les noms de Eru ou Okok. Date: 26 October 2017, 11:54:26. Source: Own work. Author: Minette Lontsie.

Description: English: Mfumbwa, popular in Congo, and throughout the central Africa forested equatorial zone, a dish made with finely chopped leaves of the vine Gnetum africanum cooked into a sauce made with peanut butter. Rich in nutrition and energy, usually served with a starchy accompaniment such as fufu (cassava flour/maize or plaintain, also spelled as fou-fou) or chikwangue. Shown here typical ingredients as sold in the Kinshasa market: peanut butter, finely chopped Gnetum africanum leaves, smoked dried eels, red palm oil, onions, fresh capiscum peppers plus sachets of cassava flour and maize flour to make the fufu accompaniment. Date: 21 June 2017. Source: Own work. Author: T.K. Naliaka.

Description: Gnetum africanum UC specimen 1782271 collected 27 November 1990 P. Mezili no. 269 Mpalla, 10 km de Krib. Date: 26 February 2008. Source: Own work. Author: EncycloPetey.

Description: : This is an image of food from Nigeria. Date: 24 January 2012. Source: Own work. Author: Osaefe.

Description: English: Popular in Congo, and throughout the central Africa forested equatorial zone, a dish made with finely chopped leaves of the vine Gnetum africanum cooked into a sauce made with peanut butter. Rich in nutrition and energy, usually served with a starchy accompaniment. Here shown ready-to-eat with freshly-cooked fufu (also spelled as fou-fou)made from cassava and maize flour. Date: 21 June 2017. Source: Own work. Author: T.K. Naliaka.

Description: English: In Africa, to make edible, cassava tubers are dug up, rinsed, peeled and submerged for three days in free-flowing river water to leech out toxins. After collecting from the river, the cassava pieces are thoroughly sun-dried. The lightweight dry pieces are then ground into a flour. Here shown the dried cassava tuber pieces after river soaking and sun-drying and the flour made from them. Also in this photo, as purchased in the market, a bundle of fresh Gnetem africanum leaves,sachets of finely chopped Gnetum africanum, smoked dried eels, and peanut butter for a traditional west and central African sauce. A thick cassava porridge made from this cassava flour will accompany the sauce. Cassava is called 'manioc' in French. Congo. Date: 19 April 2016. Source: Own work. Author: T.K. Naliaka.

Description: Français : Un autre plat tres courant au Congo est le fumbwa.Ce sont des feuilles qu'on hâche à la main et qu'on fait en général sècher au soleil pour pouvoir les conserver. Je n'ai vu en vrai que des feuilles,mais en faisant une petite recherche sur internet j'ai trouvé ceci: : This photo has been taken in the country: UnknownUnknown. Date: 26 January 2020. Source: Own work. Author: Élie Nzuzi.

Description: Gnetum africanum, Bota Hill, Limbe Bot. Garden, Cameroon. Date: 2007. Source: Own work. Author: Marco Schmidt [1]. Permission(Reusing this file): cc-by-sa-2.5.