AI-generated image
Njama njama and fufu corn
Huckleberry leaves with corn fufu
Njama njama: Bamenda's huckleberry leaves stir-fried with tomato and onion, with a dome of fufu corn
Every chop house in Bamenda has its own pot of njama njama, the bitter-sweet huckleberry leaf that grows in Grassfields gardens, served next to a smooth white dome of fufu corn. The leaves are boiled briefly to tame their bitterness, squeezed and then stir-fried with onion, tomato and pepper until tender and glossy. Pinch off some fufu, press a dent into it with your thumb and use it to scoop up the greens; at home, grilled chicken or kati kati often joins the plate. Frozen huckleberry leaves are sold in African grocers, and spinach with a little kale is a fair stand-in. Avoid skipping the blanching of the huckleberry leaves; unblanched they stay bitter. Chef's tip: squeeze the blanched leaves hard by the handful; leftover water dilutes the tomato base and makes the greens soggy.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the njama njama
- 1 ⅓ lb huckleberry leavesfresh or frozen; or 400 g spinach plus 200 g kale
- 4 tbsp vegetable oil
- 2 onionssliced
- 2 garlic cloveschopped
- 3 tomatoeschopped
- 1 Scotch bonnet chillifinely chopped
- 1 tsp salt
For the fufu corn
- 14 oz fine white cornmeal
- 4 ¼ cups water
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Pick the 1 ⅓ lb huckleberry leaves off any tough stems, wash well and shred. Boil in plenty of water for 8 minutes, drain, cool slightly and squeeze out as much water as you can by the handful.
10 minStep 2: Heat the 4 tbsp vegetable oil in a wide pan over a medium heat and fry the 2 onions for 5 minutes until soft, then add the 2 garlic cloves for 1 minute.
6 minStep 3: Add the 3 tomatoes and 1 Scotch bonnet chilli and cook for 8 minutes until jammy.
8 minStep 4: Add the squeezed leaves and 1 tsp salt, stir well, cover and cook over a low heat for 10 minutes until tender and glossy, with no liquid pooling. Keep warm.
10 minStep 5: For the fufu, bring 750 ml of the 4 ¼ cups water to the boil. Mix 3 ½ oz fine white cornmeal with the remaining 250 ml cold water to a smooth slurry and whisk it into the boiling water. Cook for 3 minutes, stirring, to a thin porridge. Starting with a slurry stops the lumps that form when dry meal hits boiling water.
4 minStep 6: Add the remaining cornmeal in two lots, beating hard with a wooden spoon and pressing the paste against the side of the pan, for 8 minutes until smooth and stiff.
8 minStep 7: Cover and leave over the lowest heat for 5 minutes, then beat once more for a minute until it pulls cleanly away from the pan.
6 minStep 8: Shape portions in a wet bowl and serve with the njama njama.
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 13 g
- Carbs
- 95 g
- Fat
- 15 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does njama njama and fufu corn take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.