Njama Njama and FuFu – popular green vegetable in Cameroon, especially in the North West Region and to a lesser extent in Nigeria and Kenya, seasoned with paprika, cayenne and a little kick from the habanero pepper. Paired with fufu corn for a complete satisfying meal.
Hey guys, let me tell you this, you know how some people eagerly wait for summer for the produce, vacations and warm weather.
Yes, that’s me. It is not the same with hubby; all he looks forward to is these leafy greens. Yep. He was raised on Njama Njama and fufu corn and guess what? He has been eating these greens almost everyday for the past two weeks. You think he would be sick of it by now but Nooooo…. He wants more. Someone help! Anyone???
Njama Njama (that’s how it is referred to in Cameroon) is one of the most popular vegetables in Cameroon especially in the North West Region and to a lesser extent in Nigeria and Kenya- sometimes referred to as African nightshade and huckleberry. Its scientific name is Solanum scabrum.
Here, in the United States, Huckleberry leaves are seasonal, they blossom this time of the year. So now is the best time to enjoy or get your hands on it. A good place to start would be the farmers market, ask the Asian farmers they sometimes do carry it.
Your best bet would be to grow it – it is highly nutritious and you can eat the stems and leaves too. They have a pleasant flavor and slightly bitter to taste. One farmer, in the farmers market mentioned that they drink the water from the boiled leaves for medicinal purposes in East and South East Asia.
If you cannot lay your hands on nightshade, these are good substitutes: Swiss chard they are UH-mazing – love it! Kale, or even spinach, to be honest, this is what I use most of the time.
There are several ways of making this vegetable stew- all you need is a few ingredients; onion, tomatoes, oil, and bouillon cubes (powder). If you want to make it more fancy you can add crayfish, smoked chicken, more seasonings or even egusi. I made it very simple without all the other embellishments because that is how hubby likes it – rustic.
This exotic African stir fry is usually paired with fufu corn (polenta) or some would refer to it as ugali a really bland yet filling starchy accompaniment to the vegetable. I included my version of making fu fu corn – there are several ways of making it. Let me know if there is a better alternative (this is my weakness).
Enjoy!
Njama Njama and FuFu
Ingredients
Njama Njama
- 1 medium onion sliced
- 5-6 fresh tomatoes chopped
- ½ teaspoon cayenne pepper
- 5 pounds Nightshade kale, water crest or 3 pounds frozen kale or spinach.
- ½ -1 cup canola oil palm oil
- Salt and pepper to taste
- 1- teaspoon paprika
- ½ pound chopped smoked turkey/fish
- 1- teaspoon paprika optional
- 1- tablespoon bouillon powder or Maggie cube optional
- 1-2 scotch bonnet or habanera pepper
Fufu Corn
- 1 pound finely ground corn flour
- 4-5 cups water.
- 2 teaspoon salt optional
Instructions
Njama Njama
- Blanche vegetables in hot water for until wilted – about 2-3 minutes. Remove and place in cold water to prevent the leaves from cooking further. Drain and squeeze out water from the vegetables. Set aside
- Heat palm oil or canola oil in a medium saucepan over medium heat until hot.
- Add onions, lightly sauté onions until it is wilted about 2-3 minutes. Add tomatoes, scotch bonnet pepper and bouillon, continue cooking
- Scraping any browned bits off the bottom of the pot. You may add these optional ingredients now, paprika, smoked turkey, cray fish or smoked fish and proceed with cooking, occasionally stirring for about 10 minutes.
- Finally add vegetable , cook for about 2-3 minutes. Adjust seasonings and turn off the heat.
- Salt lightly
Fufu Corn
- Add about 4 cups of water to a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal and keep stirring with a wooden spoon until it comes to a boil.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 10-15 minutes . You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl – shake and form a ball by roll it around. Or place on a saran wrap plastic (I have been told several times not to do this – health wise so be mindful of it).
pauline Rennes-Atkins says
you made Jamaican turn corn meal
ImmaculateBites says
Lol. It does look alike.
Pauline says
This is a typical JAMAICAN Callaloo dish. You can use salted fish instead of smoked meats unless you know how to smoke your meat yourself or buy from African stores
Lucas Justin says
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ImmaculateBites says
Thank you, Justin.
Stanley says
This is my traditional food. I have introduced it to a Jamaican, Pakistani and English friends. Each time they have eaten it, they all gone wow, can I have more. I am from Bamenda and currently, there is war on-going which means I am unable to import my veg. In the past years, I had an allotment in UK where I grew this veg. Also, it is eaten in Bangladesh and Sri Lanka. Shared the seeds with my Bangladeshi friend and his grandma was very happy when she realised what they have been given. I have also been made to understand that, food eaten in Nso, Kumbo, Bui division is commonly eaten in Bangladesh and though may be cooked differently
ImmaculateBites says
Oh WoW! That is good know. Who would have thought you could find Njama Njama in all these different parts of the world- it’s a small world we live in. Thanks for taking time out to share this with us.
Bernice Bamburak says
I have been trying to replicate a dish they serve at the New Orleans Jazz Fest. It’s Poulet Friccasse and Jama Jama, which is basically chicken on a stick with a side of sauteed spinach. Extremely spicy sauce if you’d like. Recently I decide to do an African-Inspired Dinner Menu, and I found this njama njama recipe to my great delight! I believe what they serve at Jazz Fest must be derived from this originally. I made it last night and it was so wonderful! My husband ate the whole batch at once! THANK YOU!!
Sam Kreamer says
I too was introduced to this great green dish at Jazzfest. I actually had it twice.
I’ll try the recipe with spinach (it’s hard to find the alternatives in Iowa).
JaVonee says
I was born and raised in New Orleans and this is too one of my favorite dishes
ImmaculateBites says
This is Amazing!! I am so thrilled to know there is a version of this dish in New Orleans!! Thanks for sharing!
Pam says
My mom grow them every year. We used to sell them in the farmers markets here in the Minnesota twin city, but now we don’t anymore. We grew them for local customer pre-order only now. We have huckleberry greens, bitter leaves, water greens are in season now.
Tash says
I love to make new foods from around the world, right now I have an itch to cook Kenyan food. I love these recipes and hope to see more traditional meals to make.
imma africanbites says
I love trying out new food , too , from around the world. Thanks for stopping by, Tash!
Kelsey says
Do they sell the huckleberry seeds online? I want to plant. Please if you know where I can order the seeds online, let me know. I am not sure which of the names to use for the search to get a better result. Thanks
ImmaculateBites says
Hi Kelsey! Would have to do some research on this and ask a few people who grow them. Will get back to you on this by the weekend.
Kelsey says
Ok thanks. Will be waiting
ImmaculateBites says
I did some digging around and those that I spoke to got their seeds from Cameroon or Africa.
Fyi, it’s seasonal, so if you plan on growing it you should have started in March , for it to blossom in the Summer .
The Asian Farmer at my farmer’s market is not selling this summer . Would be curious to know where he gets his seeds.
I’ll still be on the lookout if I find something new
Kelsey says
Thanks so much . I have searched online to no avail. Maybe the Chinese people might know. I searched on amazon, I saw huckleberry seeds but wasn’t sure it was the right one.
Laura mofah says
I actually like huckle berry,like it more when its cooked with groundnuts oil with no egusi,lol its one of my favourites!!
ImmaculateBites says
It’s loved by many.
John Hammond says
In New England huckleberry is a regional name for a berry related to blueberry
The fruit is a small berry shaped like a blueberry but with an almost black skin and more seeds than a blueberry.
It is produced on a bush that usually grows from 2 to 4 feet tall.
So be sure what you grow if you grow your own. Many Solanacious species have toxins in leaves or fruit such as Atropa belladonna, also known as deadly nightshade
ImmaculateBites says
Thanks for take time out to share this with us.
God Bless!!
Amos Mangbon says
In Nigeria, huckleberry vegetable is cultivated and consumed in large quantity on the Mambilla Plateau of Taraba State. This vegetable substitutes all kind of meat. If you visit any Mambilla citizen, you are bound to be served this vegetable and corn fufu. The vegetable is regarded as a very special dish and is highly respected. Today, most ethnic groups in Taraba State have imbibed the tradition of consuming huckleberry as number one vegetable. It is called nyapnzui in Mambilla Bang dialect, Manghe in other Mambilla dialect, kumbi in fulfulde (fulani) language and for those that have Cameroun origin, it is called njama njama.
ImmaculateBites says
Thanks for sharing . Very informative.
Cherie Burnham says
Hi my name is Cherie. I have varieties of nighthade plants and seeds.
Kelsey says
Did you buy the seeds online. Not sure where to order online.I am looking for the one that is on this post. I live in Canada.
Erin says
Thank you Imma! After 10 years of making the “basic” rice/bean/plantain dishes for my Cameroonian husband I was so excited to have him walk through the door after a long day and see a plate of Njama Njama with fufu. He absolutely devoured it and said I should make double next time! I went for a mix of red chard and spinach. I’ve struggled for so long to find recipes like yours. My only cookbook from Cameroon”add the necessary spices to taste.” Needless to say, I’m in love with your site! Everything I’ve made so far has been delicious, both African and Caribbean. Tonight Chicken Roti – tomorrow Ekwang and then roasted fish. I can hardly wait to make Achu soup. The man is going to yell with delight 🙂 THANK YOU!!!!!
ImmaculateBites says
AWESOME! Erin, you have just put smile on my face today. So happy hubby enjoyed it! Thank you so much! Your line up of dishes are some of my favorites, can’t seem to get enough of the chicken roti not to talk of Ekwang it’s been a while….
Any Cameroonian man worth his salt would be delighted for any woman to cook him this variety of food. You are Amazing!!! Thanks for taking the time to share your thoughts with me.
Happy Cooking!!!
Meg says
Oh way?!!! boy o boy. There’s nothing like fresh ngama ngama and corn fufu. Is that semolina flour for the fufu? My mouth has been watering….
ImmaculateBites says
No , I used corn meal.
Yvy says
I love this dish with and without egusi. I wanted to suggest that you illustrate the ingredients you use in your recipes. As you know, some of your american names are not so familiar with us in Cameroon (for eg, i did not know that canola oil is actually palm oil). Kudos, u r doing a great job!!!
kelsey says
I just wanted to find out from you which of the vegetable is closer to Huckleberry because I loved that vegetable but will not see that here in Canada. Or which will be the best substitutes you think?
ImmaculateBites says
The best substitute for most people is spinach. I like water crest but is a little bit pricy compared to the other vegetables.Nothing really compares to Country Njama Njama.