### FUMBWA: Between culinary heritage and modern challenges in the Democratic Republic of Congo
Fumbwa, a traditional dish based on Africanum gnetum leaves, represents much more than a simple recipe in Congolese culture. He embodies a living memory, a testimony of the culinary practices that connect the Congolese to their land, their history and their identity. During a recent interview, Suzanne Mazembe, a saleswoman at the Gambela market in Kinshasa, highlighted the importance of this specialty by declaring: “Fumbwa is the cuisine of the forest and the heart. He tells us about the earth, the transmission, the strength of women. »»
## origin and the preparation of FUMBWA
Fumbwa is more than a dish; It is a gastronomic experience from the forests of Central Africa. Traditionally prepared with peanut paste, palm oil, smoked fish or chicken and varied spices such as garlic, chili and onion, it often uses rice, chikwangue or foufou, accompaniments that vary according to the region. This diversity in the preparation and presentation underlines the culinary wealth of the country and the know-how of women, who play a central role not only in the preparation of meals but also in the transmission of traditions.
### A link with cultural roots
In the context of globalization and increasing urbanization, FUMBWA appears as a symbol of the link between generations. Suzanne Mazembe stresses that even the Congolese living abroad seek this dish to reconnect with their roots. This quest for identity through cooking invites you to reflect on how traditions can serve as benchmarks in a rapidly changing world.
### Transmission of in danger in danger
The concern of Suzanne Mazembe concerning the transmission of this know-how to young people is particularly relevant. In a world where eating habits evolve quickly – due to the influence of fast foods and junk food – it becomes crucial to preserve these ancestral recipes. The question then arises: how to integrate the teaching of FUMBWA and other traditional dishes in modern culinary education? Can schools and communities play an active role in this transmission?
### The economic perspective
Beyond the cultural aspect, FUMBWA also represents an economic opportunity. The breeding and sale of Africanum gnetum can support local savings while promoting the sustainability of tropical forests. By encouraging responsible picking practices and developing marketing sectors, it is possible to increase the added value of this product while preserving the environment. Initiatives could be set up to train young people in sustainable agriculture, thus making FUMBWA not only a consumption dish but also a pillar of local development.
### to a sustainable future
To guarantee the sustainability of FUMBWA and Congolese culinary culture, several lines of reflection can be envisaged. It would be relevant to encourage culinary education programs that emphasize the history and values of local dishes. In addition, collaborations between chefs, farmers and producers could promote innovation around Fumbwa, reintroducing it in modern contexts while respecting its roots.
### Conclusion
Fumbwa is much more than a dish; He is a culinary treasure, a messenger of Congolese cultural identity and an intergenerational link. By valuing this tradition, it is essential to reflect on how society can encourage its transmission and evolution. Each Fumbwa bite can thus become an invitation to celebrate not only the present, but also a future where culinary traditions continue to nourish the bodies and souls of the Congolese.