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Njama Njama and FuFu

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.
Course Main
Cuisine African
Keyword fufu, quick and easy, vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -5
Calories 600kcal
Author Immaculate Bites


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


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).


Calories: 600kcal | Carbohydrates: 160g | Protein: 35g | Fat: -22g | Saturated Fat: -2g | Polyunsaturated Fat: -8g | Monounsaturated Fat: -18g | Trans Fat: 1g | Sodium: 1206mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 79mg | Calcium: 2352mg | Iron: 117mg