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.
Keyword fufu, quick and easy, vegetables
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Immaculate Bites
1medium onion sliced
5-6fresh tomatoes chopped
5poundsNightshadekale, water crest or 3 pounds frozen kale or spinach.
½ -1cupcanola oilpalm oil
Salt and pepper to taste
½poundchopped smoked turkey/fish
1-tablespoonbouillon powder or Maggie cubeoptional
1-2scotch bonnet or habanera pepper
1poundfinely ground corn flour
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.
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).